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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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