Carrot and Courgette Muffins
July 25, 2010I tricked Harri in to eating vegetables yesterday with these delicious muffins. He did questions the green bits at first and did refuse the first one, but repetition of the word “cake” was too much for him to resist. Here’s the recipe for those of you who would also like to fool your vegetable dodging toddlers or even those of you who like muffins. These are really tasty. Makes about 15 muffins.
2 eggs, 200g soft brown sugar, 80ml sunflower oil, 260g plain flour, 2 tsp Baking powder, 2 tsp ground cinnamon, 80 ml natural yoghurt, 1/2 tsp vanilla extract (for these last 2 ingredients, I used Vanilla flavoured yohurt), 250g carrot, 120g courgette, both grated.
Preheat oven to 170°C. Beat eggs, sugar and oil in a bowl until well combined. Add flour, baking powder and cinnamon and beat again. Add yoghurt and vanilla and mix through. Add veg and stir until evenly dispersed.
Spoon mixture into muffin cases in a muffin tray (ideally) until 2/3 full. bake in the preheated oven for about 30 mins or until golden and a skewer comes out clean from the centre. Enjoy!
By the way, Harri is much better with veg now – he will eat cherry tomatoes, but not big ones and corn on the cob, but not sweetcorn!
