Carrot and Courgette Muffins
Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
You will need:
- 1 courgette (need 20g)
- 1 carrot (need 20g)
- 1 egg
- 2 tablespoons milk
- 1 heaped tablespoon raisins
- 1 tablespoon sunflower oil
- 75g plain flour
- 15g light soft brown sugar
- 1 level teaspoon baking powder
Remember to ask a Grown-up for help.
What to do:
Step 1
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for nine mini muffins using the quantities shown.
Step 2
Snap the courgette and carefully grate. Then snap the carrot and carefully grate.
Step 3
Break the egg into the bowl and whisk it with a fork. Add the grated courgette, grated carrot, raisins, milk and sunflower oil. This is called the wet mix.
Step 4
In the other bowl, mix together the flour, sugar and baking powder. This is called the dry mix.
Step 5
Pour the wet mix into the dry mix and give it a good stir with the tablespoon.
Step 6
Using the two-spoon method with the two teaspoons, spoon the mixture into small muffin cases in a muffin tray.
Step 7
You will need to ask a grown-up for help with this part. Place the tray in a pre-heated oven at 200ºC fan/220ºC/Gas 7 for 12–15 minutes. Once the Carrot and Courgette Muffins have cooled down a little, you can eat them!
Step 8
Serving suggestion: serve one or two with a glass or diluted orange juice or some berries. This dish can be frozen for up to one month.
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