Fruity Vegetable Muffins

Number of servings : Prep time: Cooking time: Type of meal : | Breads and muffins | Breads and muffins

Number of servings :

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

1 cup white self-raising flour
1 cup whole-wheat self-raising flour
2 teaspoons ground cinnamon
2⁄3 cup caster (superfine) sugar
1⁄2 cup dried mixed fruit or raisins
1 large carrot, finely grated
1 medium zucchini, finely grated
1⁄2 cup sunflower oil
3 eggs

Directions

  1. Preheat the oven to 180ºC. Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
  2. Sift the flours and cinnamon into a mixing bowl. Add the sugar. Stir in the dried mixed fruit or raisins, and make a well in the centre.
  3. In another bowl, beat together the carrot, zucchini, oil and eggs. Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.
  4. Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
  5. Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, you can freeze them for up to 3 months.

Nutrients per muffin: 247 calories, 4 g protein, 12 g total fat, 2 g saturated fat, 54 mg cholesterol, 32 g total carbohydrate, 17 g sugars, 2 g fibre, 180 mg sodium.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1286

Fruity Vegetable Muffins
Fruity Vegetable Muffins