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Photo of Spiced carrot and zucchini muffins by WW

Spiced carrot and zucchini muffins

6
Point(s)
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
9
Difficulty
Easy

Ingredients

Self-rising flour

1 cup(s)

Packed brown sugar

⅓ cup(s)

Ground cinnamon

½ tsp(s)

Egg white(s)

1 egg white(s), lightly beaten

Unsweetened applesauce

¼ cup(s)

Skim (fat-free) milk

¼ cup(s)

Olive oil

¼ cup(s)

Vanilla extract

1 tsp(s)

Uncooked carrot(s)

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

Uncooked zucchini

½ cup(s), firmly packed, coarsely grated

Walnut(s)

1½ tbsp(s), coarsely chopped

Instructions

  1. Preheat oven to 375°F. Line 9 holes of a ⅓ -cup (80ml) capacity muffin tray with muffin liners.
  2. Combine flour, brown sugar and cinnamon in a large bowl. Whisk egg white, apple puree, milk, oil and vanilla in a medium bowl. 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.
  4. Serving size: 1 muffin

Notes

• Add it: A few drops of almond extract with vanilla in Step 2. • Swap it: Zucchini for apple.

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