Carrot and courgette muffins
- Preparation and cooking time
- Prep:
- Cook:
- A little work
Skip to ingredients
- 200g Plain flour
- 40g Oats
- 2tsp Baking powder
- 2tsp Baking powder
- ½tsp Bicarbonate of soda
- 2 Eggs
- 250g Yoghurt
- 4tbsp Olive oil
- 100g Carrotspeeled and coarsely grated
- 100g Courgettepeeled and coarsely grated
- 40g Sultanas
Method
step 1
Heat the oven to 220C / Gas Mark 6 and line a muffin or fairy cake tray with 12 paper cases.
step 2
In a large bowl, stir together the flour, oats, baking powder and bicarbonate of soda.
step 3
In separate bowl, mix together the eggs, yoghurt and oil, then pour this over the dry ingredients. Stir until it’s all combined, but don’t over mix it.
step 4
Add the courgettes, carrots and sultanas and stir them in until evenly distributed.
step 5
Spoon the mixture into the paper cases and bake for 18-20 minutes.
step 6
You can be as creative as you like with these muffins – try adding some parmesan cheese, nuts or pine nuts, if you know your baby is not allergic to them. You could also put in some chopped herbs, such as basil or parsley.