• 300g plain flour
  • 1 tbsp baking powder
  • 75g grated carrot
  • 75g grated courgette
  • 75g spring onions, very finely chopped
  • ½ tsp ground nutmeg
  • 300ml soured cream
  • 100ml semi-skimmed milk
  • 1 large free-range egg
  • 100g salted butter, melted


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a 12-hole muffin tin with paper cases.

  2. 2

    Sift the flour and baking powder into a large bowl. Stir in the carrot, courgette, spring onions and ground nutmeg and stir until combined.

  3. 3

    In a jug, whisk together the soured cream, milk, egg and melted butter and pour into the dry mixture. Stir quickly to combine, but be careful not to over mix.

  4. 4

    Divide between the muffin cases and bake in the centre of the oven for 25 minutes. Allow to cool slightly in the tin, and serve warm.

Nutritional Details

Each serving provides
  • Energy 867kj 207kcal 10%
  • Fat 12.3g 18%
  • Saturates 7.2g 36%
  • Sugars 1.8g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1097kj/262kcal

Each serving provides

19.3g carbohydrate 1.1g fibre 4.2g protein

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