Carrot and Courgette Muffins

These tasty muffins are a fairly virtuous treat (using fresh carrots and courgettes from your garden perhaps). They can be made a bit more indulgent if you add the cream cheese frosting.


Makes 12

100g grated carrot
100g grated courgette
200g caster sugar
150g natural yoghurt
225g self-raising flour
3 eggs
1 tsp finely chopped rosemary
200 ml olive oil
a pinch of salt

Cream Cheese Frosting:
125g mascarpone cheese
100g fromage frais
½ tbsp caster sugar
½ tsp ground cinnamon


1. Preheat the oven to 200oC/Gas 6.  Line a muffin tray with 12 paper muffin cases.

2. Place all the ingredients for the muffins in a mixing bowl and mix until just combined.  Divide the mixture evenly between the 12 cases and bake for 30-35 minutes in the preheated oven.  Remove and cool on a wire rack.

3. To make the frosting, place all the ingredients in a mixing bowl and mix until combined.  When the muffins are cool, top them with frosting, if using.

Romilla Arber & Honesty Group

This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen and Honesty Coffee Shops in Hungerford, Kingsclere, Inkpen & Lambourn and the Honesty Wholesale Bakery


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