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Carrot and Zucchini Muffins

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Carrot and Zucchini Muffins

 Easy to make muffins with the goodness of carrots and zucchini.

 

Carrot and Zucchini Muffins are ideal for breakfast or lunch.

Carrot and Zucchini Muffins are ideal for breakfast or lunch.

Makes 6

Ingredients

½ cup whole wheat flour

½ cup plain flour

2 tsp baking powder

2 Tbsp soft brown sugar

¼ cup grated carrot

¼ cup grated zucchini

1 tbsp sesame seeds

4 tbsp oil

2 egg whites, slightly beaten

1/3 cup milk

carrot and zucchini muffins

 

Directions

Preheat oven to 210°C.

Lightly grease a muffin pan.

Sift flours and baking powder into a large bowl.

Add in sugar, carrot, zucchini and sesame seeds.

Whisk milk, oil and eggs together in a jug.

Add to dry ingredients.

Use a large metal spoon to stir until just combined.

Do not over beat.

Spoon the mixture into muffin pan.

Bake for 20 minutes.

Stand muffins for 5 minutes in pan before turning onto a wire rack.

Serve warm or at room temperature.

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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