Carrot and Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
¼ cup of wholemeal flour¼ cup of plain all purpose flour1 tsp of baking soda1 tbs of brown sugar1 small carrot grated½ small zucchini grated½ tbs of poppy seeds30 grams of butter, melted1 egg white, lightly beaten2 tbs of milk
1. Preheat the oven to 210C. Line muffin tray.
2. Sift the flours and baking powder in a bowl. Add the sugar, carrot, zucchini and poppy seeds. Mix.
3. Combine the butter, egg white and milk. Add the milk mixture to the dry ingredients. Using a woden spoon, stir until ingredients are just combined.
4. Divide the mixture evenly into the muffin cases. Bake for 20 minutes or until golden.
5. Cool for 5 minutes then turn out onto a wire rack.
Serving Size: Makes about 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELJOHNSON96.
2. Sift the flours and baking powder in a bowl. Add the sugar, carrot, zucchini and poppy seeds. Mix.
3. Combine the butter, egg white and milk. Add the milk mixture to the dry ingredients. Using a woden spoon, stir until ingredients are just combined.
4. Divide the mixture evenly into the muffin cases. Bake for 20 minutes or until golden.
5. Cool for 5 minutes then turn out onto a wire rack.
Serving Size: Makes about 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELJOHNSON96.
Nutritional Info Amount Per Serving
- Calories: 89.0
- Total Fat: 4.8 g
- Cholesterol: 11.4 mg
- Sodium: 243.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.3 g
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