Ingredients

  • 50 g courgette, grated (squeeze out a little of the moisture)
  • 50 g carrot, grated
  • 2 small apples, peeled & grated (squeeze out a little of the moisture)
  • 150 g light muscovado sugar
  • 75 g melted butter
  • 150 g flour
  • 2 eggs
  • 1 tsp baking powder
  • 3 tbsp chia seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 75 g raisins
  • 25 g pumpkin seeds

Method

  1. Pre-heat the oven to 180 Fan. Line a 12 hole muffin tray with muffin cases.
  2. Measure all of the ingredients except the pumpkin seeds and raisins into a large mixing bowl.
  3. Whisk together using an electric hand whisk until combined, then stir in the raisins.
  4. Spoon into the cases; sprinkle the pumpkin seeds on top.
  5. Bake for 18 – 20 minutes until well risen, lightly golden and just firm in the middle.
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