ZUCCHINI & CARROT MUFFINS

This quick and easy recipe makes 12 muffins, and is approx. 178 calories per muffin.

Ingredients

• 1 Medium Zucchini - appor. 230g
• 1 Medium Carrot - approx. 140g
• 1/3 Cup Olive Oil 
• 1/2 Cup Honey
• 2 Eggs 
• 2/3 Cup Skim Milk
• 2 tsp Vanilla Essence
• 1 3/4 Cups Self Raising Flour
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• Pinch Salt

Method

Preheat oven 200°

Grate zucchini and carrot.

Use your hands to squeeze out excess liquid from grated zucchini and carrot. You can then wrap veg in several sheets of paper towel or a tea towel and squeeze again. Set aside. 

In a bowl combine olive oil, eggs and honey. Whisk to combine.

Next pour in milk, vanilla essence, grated zucchini and carrot.

Add a pinch of salt and stir through. 

In a separate bowl sift self raising flour. 

Sprinkle in cinnamon, ginger, nutmeg, baking powder, baking soda and a pinch of salt. Combine well.

Pour wet ingredients into dry. Gently fold through until combined. 

Spoon into a greased muffin tin and bake for approx. 12 mins.

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ENJOY!