Ingredients

• 1 free-range egg
• ¼ courgette (about 20g/¾oz)
• trimmed
• grated
• ¼ carrot (about 20g/¾oz)
• peeled
• grated
• 1 heaped tbsp raisins
• 2 tbsp milk
• 1 tbsp sunflower oil
• 75g/3oz plain flour
• 15g/½oz light soft brown sugar
• 1 tsp baking powder

Directions

• Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.
• Beat the egg in a bowl
• then stir in the grated courgette
• grated carrot
• raisins
• milk and sunflower oil.
• In a separate bowl
• mix together the flour
• sugar and baking powder.
• Gradually stir the wet mixture into the dry mixture until sticky and well combined.
• Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes
• or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack.