Spiced carrot and zucchini muffins
Packed brown sugar
1 egg white(s), lightly beaten
Skim (fat-free) milk
½ cup(s), firmly packed, coarsely grated, plus extra to garnish
½ cup(s), firmly packed, coarsely grated
1½ tbsp(s), coarsely chopped
- Preheat oven to 375°F. Line 9 holes of a ⅓ -cup (80ml) capacity muffin tray with muffin liners.
- 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.
- 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.
- Serving size: 1 muffin
• Add it: A few drops of almond extract with vanilla in Step 2. • Swap it: Zucchini for apple.