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  • 100 g self-raising flour
  • 125 g soft brown sugar
  • 1 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1/2 tsp baking powder
  • pinch of salt
  • 110 g wholemeal self-raising flour
  • 85 g melted butter
  • 180 ml milk
  • 1 egg, lightly beaten
  • 175 g courgette, grated
  • 125 g raisins
  • 1 tsp demerara sugar


  1. Sieve together the white flour, sugar, mixed spice, ginger, salt and baking powder. Then sift in the wholemeal flour, saving the bran bits in the sieve.
  2. Melt the butter, allow to cool, and then mix with the milk and egg.
  3. Stir in the grated courgette, raisins and then the flour mixture.
  4. Line a muffin tray with 12 paper cases.
  5. Fill each one with the muffin mix till about two thirds full.
  6. Mix together the reserved bran and demerara sugar and sprinkle on top of each muffin.
  7. Preheat the oven to 170 C and bake for 25 minutes.
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