Zucchini and Carrot Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 egg2/3 cup of skim milk30ml of oil2 cups of self-raising flour (either whole wheat or white)2 tsps of raw sugar2 zucchinis and 2 carrots, gratedA pinch of rolled oats, to sprinkle on top.
Mix wet ingredients together, sift in flour and add sugar.
Mix partially, add grated veggies and then stir more thoroughly until all combined.
Don't grease muffin pan- use patty pan liners. Makes 12 filling muffins- note that these are savoury and not sweet!
They take about 20-25 minutes in the oven at 180 degrees Celcius, however sometimes they take a minute or two longer so just keep an eye on them.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LUCYHANLON.
Mix partially, add grated veggies and then stir more thoroughly until all combined.
Don't grease muffin pan- use patty pan liners. Makes 12 filling muffins- note that these are savoury and not sweet!
They take about 20-25 minutes in the oven at 180 degrees Celcius, however sometimes they take a minute or two longer so just keep an eye on them.
Serving Size: 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LUCYHANLON.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 2.9 g
- Cholesterol: 15.7 mg
- Sodium: 25.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
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