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


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 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.


    Cook’s tip: to freeze, cool the muffins completely, then freeze in a zip-lock bag for up to three months. Defrost at room temperature and reheat in a warm oven before serving.

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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