I’ll definitely never win Masterchef but I do okay in the kitchen. The one thing I love to do is collect and cook recipes that are not only simple to make but that I know will turn out every single time. I’ve been making these muffins for years and I promise, you’ll be pleased with the results. They are lovely and moist, freeze beautifully (which make them a winner for lunchboxes) and the fact that it’s an easy way to get the kids to eat some more vegies, well that’s just vegie smuggling at it’s best!
Carrot and Zucchini Muffins …
Prep time
Cook time
Total time
Author: Mrs Organised
Serves: 12
Ingredients …
- 2 cups self-raising flour
- ½ cup brown sugar, firmly packed
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1 cup grated carrot (1 large carrot)
- 1 cup grated zucchini (1 large zucchini)
- 2 eggs
- ¾ cup milk
- 2 tablespoons butter
Method …
- Sift flour, sugar, soda and cinnamon into a bowl and mix in carrot and zucchini.
- Make a well in the centre of the dry ingredients, add lightly beaten eggs, milk and butter and mix with a fork until ingredients are just combined.
- Spread mixture evenly in a 12-hole greased muffin pan and bake in moderately hot oven (205C) for 15 minutes.
- • This recipe will make approx. 12 mufffins.
So tell me, do you prefer sweet or savoury muffins?
