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Carrot and zucchini muffins

0.3 serves of vegetables in each serve
Baked carrot and zucchini muffins on a wire cooling rack with a white cloth napkin on and jug of water in the background.

Preparation time: 25 minutes

Cooking time: 25 minutes

Serves: 12

0.3 serves of vegetables per muffin

Diet and Allergies:



1 cup self-raising flour
1 cup wholemeal self-raising flour
⅔ cup caster sugar
1 tsp ground cinnamon
1½ cups grated carrot
½ cup grated zucchini
½ cup sultanas
100g margarine, melted
2 eggs, lightly beaten
½ cup reduced-fat milk


Preheat oven to 180°C. Line a muffin tray with muffin cases.

Sift flours into a large bowl. Stir in the sugar and cinnamon. Add the carrot, zucchini and sultanas and mix well.

Whisk the margarine, eggs and milk together in a medium bowl. Fold butter mixture into carrot mixture until just combined. Spoon evenly into the muffin tin and bake for 20-25 minutes or until cooked through when tested with a skewer.

Remove and cool in the pan for 5 minutes then transfer to a wire rack to cool.

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