Carrot and Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Carrot and Zucchini Muffins calories by ingredient
Introduction
Delicious and healthy lunchbox idea! Delicious and healthy lunchbox idea!Number of Servings: 6
Ingredients
-
¼ cup of wholemeal flour
¼ cup of plain all purpose flour
1 tsp of baking soda
1 tbs of brown sugar
1 small carrot grated
½ small zucchini grated
½ tbs of poppy seeds
30 grams of butter, melted
1 egg white, lightly beaten
2 tbs of milk
Directions
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.