Zucchini and Carrot Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini and Carrot Muffins calories by ingredient
Introduction
Quick and easy savoury snack, no fancy ingredients, freeze well, great for part of your lunch or a snack on the go. Quick and easy savoury snack, no fancy ingredients, freeze well, great for part of your lunch or a snack on the go.Number of Servings: 12
Ingredients
-
1 egg
2/3 cup of skim milk
30ml of oil
2 cups of self-raising flour (either whole wheat or white)
2 tsps of raw sugar
2 zucchinis and 2 carrots, grated
A pinch of rolled oats, to sprinkle on top.
Directions
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.