Spiced carrot and zucchini muffins
6
Points®
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 whites
1 serving(s), lightly beaten
Unsweetened applesauce
¼ cup(s)
Fat-free skim milk
¼ cup(s)
Olive oil
¼ cup(s)
Vanilla extract
1 tsp(s)
Carrots
½ cup(s), firmly packed, coarsely grated, plus extra to garnish
Zucchini
½ cup(s), firmly packed, coarsely grated
Walnuts
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
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