Carrot and Courgette Muffins

Ingredients

  • 125g low fat spread
  • 2 tbs of skimmed milk
  • 2 large beaten eggs
  • 100g of grated carrot
  • 100g of grated courgette
  • 100g of wholemeal self rasing flour
  • 1 tsp of baking powder
  • 1tsp of mixed dry herbs
  • 75g of porridge oats

 

Method

  1. Heat oven to 160 degrees
  2. Line muffin tin with 8 cases
  3. Mix the spread, milk and eggs then stir in the carrot and courgette into a large bowl and combine the mixture.
  4. Spoon into cases
  5. Bake for 25- 30 mins.
  6. Allow to cool for approx 10 mins.