Spiced carrot and zucchini muffins
6
Points®
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
⅓ 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.
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