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Carrot and courgette savoury muffins

Perfect for packed lunches, these handy muffins are easy to make, delicious and a great way to get more vegetables into your child’s diet! The recipe is easy to adapt and can be used with whatever vegetables you like so is great for using up leftovers too!

Ingredients

  • 1 cup of self raising flour
  • 1 cup of milk
  • 1 egg
  • 1 handful of grated courgette
  • 1 handful of grated carrot
  • 1 handful of grated cheddar cheese
  • black pepper to taste
  • Cooking spray

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Method

  • Put all of the ingredients into a bowl and mix well.
  • Lightly grease a muffin tray with cooking spray
  • Put a tbsp of the mixture into each section of the muffin tray.
  • Bake in the oven for 25 minutes at 180 c until golden and cooked through.
  • Allow to cool.

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  • Serve and enjoy!

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These muffins are great for batch cooking and can be frozen for a handy lunch or snack in a hurry!

16 thoughts on “Carrot and courgette savoury muffins”

  1. Hi- have attempted these this evening. When cooked- what is the consistency meant to be like inside? Has had more than 20 mins but don’t know if cooked.
    Thanks

  2. Hi. I’ve tried making these twice and both times they seem raw inside. Second batch had more than 25 mins. What am i doing wrong?

    1. Ooh I’m not sure… They are usually slightly moist inside when I first take them out due to the cheese and veg but they firm up as they cool. Maybe they need a little more flour? :-/

  3. My little girl won’t eat carrot or courgette, but has just polished off a whole muffin, and is now asking for more. Result! Thank you.

  4. Stumbled across your website whilst beginning our blw journey. This is the first recipe we’ve made and my little girl absolutely loves these not to mention my teenagers!! Thank you

  5. Hi Kayley,

    My daughter (13months) & I just made these together, but carrot & apple instead. They were amazing! Having to make a second batch now cos her Daddy keeps pinching them

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