Carrot and courgette muffins
Light and fluffy muffins packed with courgette, carrot, and raisins - perfectly sweet and moist.
Updated : 08 September, 2025
Easy
About 20 min.
Ingredients
1
Eggs
20 grams
Zucchini
20 grams
Carrot
1 tablespoon
Raisins
1 tablespoon
Milk
75 grams
Flour
15 grams
Brown sugar
1 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C and line a muffin tray with cases.
Step 2
Beat the egg in a bowl and fold in the grated courgette, grated carrot, raisins, milk, and sunflower oil until well combined.
Step 3
In a separate bowl, mix together the flour, sugar, and baking powder. Gradually combine the wet ingredients with the dry mixture to form a sticky, cohesive batter.
Step 4
Spoon the mixture evenly into the lined muffin cases. Bake for 12-15 minutes, or until a skewer inserted into the centre comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack before serving.