Carrot and Courgette Muffins

Instructions:

1. Preheat oven: Set your oven to 200°C (180°C fan).
2. Combine dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. Combine wet ingredients: In a separate bowl, beat together the eggs, yogurt, sugar, sweetener, oil, lemon zest, and lemon juice.
4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Add vegetables: Gently fold in the grated courgette and carrot.
6. Fill muffin tin: Spoon the batter evenly into the prepared muffin cases.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days.

Tips for Perfect Carrot and Courgette Muffins:

1. Fresh is best: Use fresh grated courgette and carrot for the best flavor and texture.
   Don’t overmix: Overmixing can lead to tough muffins. Gently fold the ingredients together until just combined.
   Fill to the top: Filling the muffin cups to the top will give you taller, fluffier muffins.
   Test for doneness: Use a toothpick to check if the muffins are cooked through. Insert it into the center. If it comes out clean, they are ready.
   Store properly: Store leftover muffins in an airtight container at room temperature for up to 3 days.