Its the end of the summer holidays and back to school and work routines for most! If you are looking for ways to get a bit more veg into yours and/or your child’s lunch box then give these muffins a go. They are lightly sweetened and alongside a sandwich, some fruit and raw veggie sticks they are the perfect lunch. #backtoschool
They freeze really well so why not pop some in the freezer that are handy to defrost overnight, making filling the lunch box a little bit easier. #freezerstash
If you have kids get them to help make them, let them grate the courgette and carrot. Let them get used to cooking and baking with seasonal Irish vegetables and have a chat about where they are grown too. Cooking together creates great opportunities for learning about where our food comes from and why it’s important that we support our local farmers.
Lou 🙂
Makes 18 regular muffins – approx
- 350g Self raising flour or Plain flour with 3 teaspoons baking powder
- 80g light brown sugar
- 2 teaspoon ground cinnamon
- 100g grated carrot – 1 cup
- 130g grated courgette – 1 cup
- 4 organic eggs
- 200ml oil – like sunflower or vegetable
- Preheat the oven to 180℃.
- Prepare your muffin tins with paper cases if needed. I use silicone moulds that don’t need paper cases.
- To make the muffins begin by gathering all the ingredients.
- Grate the carrot and courgette.
- Sieve the flour into a large mixing bowl, add the sugar and cinnamon and mix.
- Add the grated carrot and courgette and mix well again with a wooden spoon.
- Measure the oil into a jug and crack in the eggs, whisk well.
- Pour the oil and egg mix into the bowl and gently mix until there is no visible flour.
- Scoop into the muffin tray.
- Bake for 20 mins or until, when checked, a skewer comes out clean.
- Allow to cool completely then bag up to stash in the freezer for the future lunch box.
- To defrost, take one from the freezer bag and pop in the lunch box the night before.
