Spiced carrot and zucchini muffins

6
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
9
Difficulty
Easy

Ingredients

white self-raising flour

1 cup(s), (150g)

brown sugar

cup(s), firmly packed (35g)

ground cinnamon

½ tsp

egg white

1 medium, lightly beaten

no added sugar apple puree

¼ cup(s), (60ml)

skim milk

¼ cup(s), (60ml)

olive oil

¼ cup(s), extra-light (60ml)

vanilla bean extract, alcohol free

1 tsp

carrot(s)

½ cup(s), grated, firmly packed coarsely grated, plus extra to garnish

zucchini

½ cup(s), firmly packed coarsely grated

walnuts

1½ tbs, coarsely chopped

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 9 holes of a ⅓ -cup (80ml) capacity muffin tin with foil or paper cases.
  2. Combine flour, brown sugar and cinnamon in a large bowl. Whisk egg white, apple puree, milk, oil and vanilla in a medium jug. Stir egg mixture into flour mixture until just combined. Add carrot, zucchini and walnuts and stir until just combined.
  3. Divide mixture among prepared holes. Bake for 20 minutes or until a skewer inserted in the centres comes out clean. Set aside in tin to cool for 5 minutes before serving topped with extra carrot.

Notes

• No-added-sugar apple puree is available in the baby food aisle of most supermarkets. • Add it: A few drops of almond essence with vanilla in Step 2. • Swap it: Zucchini for apple.

Start eating better than ever!