These muffins are best served warm, right after baking. As with everything made using gluten-free flour mix, they get a bit dry after a while, so next time I'll add more carrot and courgette. Tastewise, however, they are lovely. With a dash of orange zest they will be delicious!
Ingredients
- 280 g gluten free flour (if you're not on a gluten-free diet, just go for plain white flour)
- 2 eggs
- 1 tbsp baking powder
- 80 g light brown sugar (I used muscovado)
- 75 g carrot, grated
- 75 g courgette, grated
- 8 tbsp milk
- 4 tbsp sunflower oil
Instructions
1. Break the eggs into the bowl and whisk with sugar. Add the grated courgette, grated carrot, milk and sunflower oil.
2. In the other bowl, mix together the flour and baking powder.
3. Combine two mixtures and give it a good stir with the tablespoon, but do not overmix.
4. Spoon the mixture into small muffin cases in a muffin tray. Place the tray in a pre-heated oven at 200ºCand bake for about 25 minutes.
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