Fitness. Inspiration. Transformation

Food & Recipes: Carrot and Courgette Muffin

Serves: 8     Calories: 200    


125g 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


1. 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.
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