Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125g lower-fat spread, melted and cooled slightly
- 2 tablespoons skimmed milk
- 2 large eggs, beaten
- 100g grated carrot
- 100g grated courgette
- 100g wholemeal self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon mixed dried herbs
- 75g porridge oats
Directions
Preheat the oven to 180C (fan oven 160C, gas mark 4). Line a muffin tin with 8 paper muffin cases or squares of baking paper.
Mix together the cooled lower-fat spread, milk and eggs. Stir in the grated carrot and courgette. Information: The secret to successful muffins is to avoid over-mixing the wet and dry ingredients.
In a separate large mixing bowl, combine the flour, baking powder, dried herbs and porridge oats.
Stir the wet ingredients into the dry ingredients, taking care that you do not over-mix. Spoon into the muffin cases and bake for 25 to 30 minutes, until firm and golden. Cool on a wire rack. Information: Freeze some of the muffins in a freezer bag or box – they will keep for up to 3 months.