Carrot and Courgette Muffins

Perfect for freezing for packed lunches.


  • 1 courgette
  • 1 small carrot
  • 2 eggs
  • 2 tablespoons milk.
  • 1 tablespoon melted butter
  • 150 g plain flour
  • 2 teaspoons baking powder
  • 50 g brown sugar
  • A handful of seedless raisins


  1. Preheat the oven to 200 c
  2. Grate the carrot and courgette - you need to have around the same amount of each so you'll probably only need half the courgette. Give it a dab with kitchen roll to get rid of some of the moisture.
  3. Add the eggs, melted, raisins and milk to the grated vegetables and mix it together.
  4. In another bowl, mix the sugar, flour and baking powder together.
  5. Add the flour mix to the veggie mix and give it a good mix together.
  6. Spoon the finished muffin mix into muffin cases and add a sprinkle of brown sugar to the top of each one.
  7. Bake for 18 - 22 minutes.