Carrot and Courgette Muffins

Bake these yummy muffins. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

This should take about 45 minutes

• 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

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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