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Carrot And Zucchini Muffins

Barbecue.Master's picture
Ingredients
  Self raising flour 2 Cup (32 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Soda bicarbonate 1⁄2 Teaspoon
  Cinnamon 1 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)
  Eggs 2
  Milk 3⁄4 Cup (12 tbs)
  Butter 90 Gram, melted
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3145 Calories from Fat 1526

% Daily Value*

Total Fat 172 g264.5%

Saturated Fat 59.3 g296.7%

Trans Fat 0 g

Cholesterol 633.4 mg211.1%

Sodium 4225.8 mg176.1%

Total Carbohydrates 342 g113.8%

Dietary Fiber 27.7 g110.8%

Sugars 129.4 g

Protein 68 g135.9%

Vitamin A 568.6% Vitamin C 50.3%

Calcium 140.8% Iron 110.6%

*Based on a 2000 Calorie diet

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Carrot And Zucchini Muffins Recipe