Out & About July 2017

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Whats for Dinner?
Second helpings by Romilla Arber, £20,
directly from the group, or plus p+p
35
Recipe
CARROT & COURGETTE
MUFFINS
• Preheat the oven to 200°C/
Gas 6. Line a muffin tray
with 12 paper muffin cases.
• 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 in the preheated oven.
Remove and cool on a wire
rack.
• 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.
Method:
These are a fairly virtuous treat that can
be made a bit more indulgent if you
add the frosting.
Makes 12
100g grated carrot
100g grated courgette
200g caster sugar
150g natural yoghurt
225g self raising flour
3 eggs
1tsp finely chopped
rosemary
200ml olive oil
a pinch of salt
Cream cheese
frosting (optional):
125g mascarpone
cheese
100g fromage frais
½ tbsp caster sugar
½ tsp ground
cinnamon honest about food, what’s in
it and where it comes from
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