Mini vegetable muffins
A bite-size nourishing treat with grated courgette and carrot, perfect for lunchboxes
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
40g courgette, grated
40g carrot, grated
2 eggs, lightly beaten
4 tbsp milk
2 tbsp olive oil
1 tsp mixed cake spice
150g self-raising flour
10g ground almonds
30g muscovado sugar
Method
Heat your oven to 200°C and place cases into a mini-muffin tin.
Mix the courgette, carrot, egg, milk and oil. Sieve the cake spice into the flour, almonds and stir in the sugar.
Combine the two mixtures and scoop into the mini-muffin cases.
Bake for about 10 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes then place onto a wire rack.
