Carrot and courgette muffin

Prep: 10 mins
Cook: 15 mins
Carrot and courgette muffin
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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