Carrot and courgette muffin
Prep:
10 mins
Cook:
15 mins
This recipe was Angela Hartnett’s (Big Ange’s) when we used to make these for the breakfast basket at the Connaught in London. By far and away, these are the best muffins I have ever made or eaten. The muffin batter gets better with age, so let it sit overnight at least. It lasts three days in the fridge, so you can bake the muffins as you need them. Be careful though — they are slightly addictive, so the batter does not normally make it past a second day.
120g caster (superfine) sugar
125 ml vegetable oil
2 eggs
130g plain (all-purpose) flour
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1 tsp mixed (pumpkin pie) spice
Pinch of sea salt
100g grated carrot
100g grated courgette
50g sultanas (golden raisins)
Rolled (porridge) oats, for sprinkling
Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Grease a 12-hole 125 ml muffin tin.
In a large bowl, mix the sugar, oil and eggs together until the sugar dissolves.
Add the flour, baking powder, bicarbonate of soda, mixed spice and sea salt.
Mix in the carrot, courgettes and sultanas. Cover and leave the mixture in the fridge for a while; overnight is best.
Spoon the batter into the muffin holes, filling them about three-quarters full.
Sprinkle with oats, then bake for 12–14 minutes, or until the muffins are a dark golden brown.
Leave to cool in the tin for a few minutes before turning out.
These muffins are best enjoyed while still warm, but will keep in an airtight container at room temperature for up to 3 days.
Serves
makes 12
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Eggs, Vegetables, Sugar
Recipe Type
Cakes & Baking, Healthy, Kids Food
Level of Difficulty
Easy
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