Carrot and Courgette Muffins

Carrot and Courgette Muffins
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Prep Time
15 min
Prep Time
15 min
  1. 120g sugar
  2. 2 tablespoons sunflower oil
  3. 1/2 teaspoon salt
  4. 1 large egg
  5. 120g grated courgette
  6. 120g grated carrots
  7. 50g chopped pecans, toasted
  8. 250g flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon ground cinnamon
  11. 1/4 teaspoon ground nutmeg
  1. Preheat oven to 190C. Put cases in a muffin tray. Put the grated courgette and carrot in a sieve over a bowl and use your hands to squeeze out as much of the moisture as possible. Spread on kitchen paper or a tea towel to drain out the last drops. Whisk together the sugar, oil, salt, and egg. Add the drained courgette, carrots, and pecans to the mixture and combine.
  2. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir until just combined. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
  3. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes. A cocktail stick inserted into the centre of a muffin should come out clean. Cool muffins in the pan for 10 minutes; transfer to a rack, and cool completely.
The Functional Foodie