Food & Recipes: Carrot and Courgette Muffin
Serves: 8 Calories: 200
Ingredients125g lower-fat spread, melted and cooled slightly
2 tbsp skimmed milk
2 large eggs, beaten
100g grated carrot
100g grated courgette
100g wholemeal self-raising flour
1 tsp baking powder
1 tsp mixed dried herbs
75g porridge oats
Method1. Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Line a muffin tin with 8 paper muffin cases or squares of baking paper.
2. Mix together the cooled lower-fat spread, milk and eggs. Stir in the grated carrot and courgette.
The secret to successful muffins is to avoid over-mixing.
3. In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats.
4. Stir the wet ingredients into the dry ingredients, taking care that you don’t over-mix. Spoon into the muffin cases and bake for 25-30 minutes, until firm and golden. Cool on a wire rack.
5. One muffin contains 200 calories.
Freeze some of the muffins in a freezer bag or box – they will keep for up to 3 months.