Carrot And Zucchini Muffins
|Self raising flour||2 Cup (32 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Lightly packed shredded carrots||1 Cup (16 tbs)|
|Zucchini||1 Cup (16 tbs), grated (Lightly Packed For Measuring)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Butter||90 Gram, melted|
Sift flour, sugar, soda and cinnamon into a basin, mix in carrot, zucchini and walnuts.
Make well in centre of dry ingredients, add lightly beaten eggs, milk and butter, mix with fork until ingredients are just combined.
Drop tablespoonfuls of mixture into greased muffin tins, bake in moderately hot oven 20 minutes.