Carrot and Zucchini Muffins
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| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Sweet Things |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Quick, easy carrot and zucchini muffins.
Ingredients
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 4 teaspoons baking powder
- 1/2 cup brown sugar
- 1 1/2 cup grated carrot
- 1/2 cup peeled and grated zucchini (squeezed to remove the excess liquid)
- 100g butter (melted)
- 2 eggs (lightly beaten)
- 1/2 cup low fat milk
Optional
- 1/2 cup cashews (roughly chopped)
Directions
| 1. | Preheat the oven to 200 C. Prepare two 6-hole muffin trays. |
| 2. | Sift the flours and baking powder into a large bowl, adding the husks back in. Stir in the sugar, then add the carrot, zucchini and cashews (optional). Mix until well coated. |
| 3. | Whisk the butter, eggs and milk together in a separate bowl. Fold the butter mixture into the carrot mixture until just combined. |
| 4. | Spoon evenly into the muffin pans. Bake for 18 to 20 minutes or until cooked through. Cool in the pans for 5 minutes then transfer to a wire rack to cool completely. |
| 5. | Store in an airtight container. Consume within 3 days. |
Note
Moderate Salicylate, Low Amines, Low Glutamates
