Carrot and Courgette Muffins
These Slimming World friendly carrot and courgette muffins are flavoured with cinnamon and perfect eaten warm from the oven. I love treating myself to these for breakfast and the kiddos love them too. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.Nutritional InformationSlimming World: 4 Syns Per MuffinWeight Watchers: Coming SoonCalories: 106 Per Muffin
Servings 16 Muffins
Equipment
- Deep Muffin Tray
- 16 Paper Muffin Cases
Ingredients
- 250g Plain Flour
- 100g Fat Free Greek Style Yoghurt
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- 2 Large Eggs
- 50g Light Brown Sugar
- 5 tsp Granulated Sweetener
- 2 Level tbsp Sunflower or Vegetable Oil
- 1 Lemon [Zest and Juice]
- 120g Grated Courgette
- 120g Grated Carrot
Instructions
- Preheat the oven 200c/180c fan/Gas 6.
- Line muffin tin with 16 muffin cases. You may need to cook in two batches if you don't have a big enough tin.
- In a bowl combine the flour, baking powder, salt and cinnamon. Set aside.
- In a separate bowl add the eggs, yoghurt, sugar, sweetener, oil, zest and juice of the lemon. Whisk together till fully incorporated and set aside.
- Gradually fold the wet mixture into the flour mixture and add the grated carrot and courgette. Gently stir until combined. You do not want to over mix, only until the mixture has come together.
- Now spoon the batter into the muffin cases and fill to the top, this will give a good sized muffins.
- Pop into the oven and bake for 20 - 25 minutes or until golden brown. To check if they are cooked on the inside, slide a sharp knife in to the middle. If the knife comes out clean they are ready.
- Allow the muffins to cool for 5 minutes before removing them from the tin.