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


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

Handy Hint

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

Additional Information

  • cake

  • carrot

  • Lunchbox

  • Brunch

  • Vegetarian

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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.