Sharon Reid


Try baking your Mother’s Day (Sunday 26th March) gift with this teeth-friendly muffin recipe from mydentist – Europe’s largest dental care provider.

Easily prepped and baked the day before, this makes for a delicious start to the day minus any washing up to contend with on Mother’s Day morning. While eating cake for breakfast is certainly decadent, compared to calorific pastries, these muffins are practically saintly. The low sugar content minimises tooth decay; the grated carrot contains both moisture and a little sweetness, cinnamon also contributes towards the sweet taste and adds spice.

Makes 12 muffins


40g grated courgette

40g grated carrot

70mls milk

30ml sunflower oil

2 free-range eggs, beaten together

150g plain flour

30g soft brown sugar

2 tsp baking powder

1 tablespoon cinnamon


Pre-heat your oven to 200c, and fill your muffin tray with 12 cases.

Stir the beaten eggs with the grated courgette and carrot, and add milk and sunflower oil.

In a separate bowl mix together the dry ingredients (flour, sugar and baking powder).

Combine both mixtures together and mix well until you have a batter.

Divide the mixture between the 12 cases, and bake in the oven for 15 – 20 minutes or until baked. Test with a skewer – it should come out clean when they are ready!

Remove your muffins from the tin, and set aside to cool.