This recipe couldn’t be easier, and with a few sneaky switches it’s also low-sugar and low-fat. Grated veg adds moisture to the recipe, and a little sweetness.
While we wouldn’t normally advocate cake for breakfast, in comparison to calorific pastries, these muffins are practically saintly. The low sugar content minimises the risk to you and your children’s teeth, starting the day as you mean to go on.
Easily prepped and baked the day before, this is a delicious start to the day without any washing up to contend with on Mother’s Day morning.
Best served with a side of relaxation, this recipe makes 12 muffins.
Recipe developed by the experts at mydentist.
40g grated courgette
40g grated carrot
30ml sunflower oil
2 free-range eggs, beaten together
150g plain flour
30g soft brown sugar
2 tsp baking powder
1 tablespoon cinnamon
- Pre-heat your oven to 200c, and fill your muffin tray with 12 cases
- Stir the beaten eggs with the grated courgette and carrot, and add milk and sunflower oil.
- In a separate bowl mix together the dry ingredients (flour, sugar and baking powder)
- Combine both mixtures together and mix well until you have a batter
- Divide the mixture between the 12 cases, and bake in the oven for 15 – 20 minutes or until baked (Test with a skewer – it should come out clean when they are ready!)
- Remove your muffins from the tin, and set aside to cool