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