Shredded vegetable muffins

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Serves: 12

By MumGoneCrazy

(1 Vote) 1


  • 115g caster sugar

  • 1 tbsp baking powder

  • 125g courgette

  • 250ml buttermilk

  • 6 tbsp sunflower oil plus extra for greasing

  • 140g wholemeal flour

  • 2 eggs

  • 125g carrot

  • 50g sultanas

  • 140g plain flour


<ol> <li>Preheat the oven to 200C/Gas Mark 6.</li> <li>Grease a 12 hole muffin tin.</li> <li>Grate the courgettes and squeeze out any excess moisture. Place in a bowl and grate in the carrots.</li> <li>Sift together both flours and the baking powder into a large bowl, stir in the sugar and sultanas.</li> <li>Place the eggs in a jug or bowl and beat lightly, then beat in the buttermilk and oil.</li> <li>Make a well in the centre of the dry ingredients, pour in the beaten liquid ingredients and add the grated vegetables.</li> <li>Stir gently until just combined, do not over mix.</li> <li>Spoon the mixture into the muffin tin.</li> <li>Bake in the oven for 20 minutes or until well risen, golden brown and firm to the touch.</li> <li>Leave to cool in the tin for 5 minutes then serve warm or transfer to a wire rack to cool.</li> </ol>

Handy Hint

<p>Variation - vegetable and cheese muffins - omit the sultanas and sugar. Add 2 finely chopped spring onions and 3 tbsp finely grated parmesan cheese.</p>

Additional Information

  • Vegetarian

  • Brunch

  • Lunchbox

  • carrot

  • cake

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  • PTrish 30/01/15 23:50

    Lovely muffins! My 7 yr old loves them, too - sweet version made, but have served them with main meal. Especially good heated up. Very easy to make, and a good moist texture. This quantity makes a lot, 12 good-sized muffins, as stated. Had a couple of them with clotted cream as a treat - they were scrummy.