Baking

Carrot and Zucchini Muffins

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Veggie packed muffins, perfect with a morning cup of tea or a great lunch box snack.

Ingredients

500ml self-raising flour

3ml bicarbonate of soda

10ml cinnamon

250ml coconut sugar

375ml grated carrots

500ml  grated zucchini

250ml/75g chopped pecan nuts

125ml sunflower or canola oil

125ml milk

2 eggs

Method

Pre-heat oven to 180 C and line a muffin tin.

Place the flour, bicarb, cinnamon, coconut sugar, carrots, zucchini and pecan nuts in a bowl. Separately in a jug mix together the oil, milk and eggs. Add the wet to the dry ingredients and mix gently with a wooden spoon until combined, being careful not to over mix.  Evenly distribute the mixture into the muffin liners and bake for 20-25 minutes or until a skewer comes out clean. Cool on a cooling rack.

 

 

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