ZUCCHINI & CARROT MUFFINS
This quick and easy recipe makes 12 muffins, and is approx. 178 calories per muffin.
- 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
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.