Fruity Vegetable Muffins
Not only do grated vegetables and dried fruit add food value and flavour to these muffins, but they also make them deliciously moist. Unlike many other kinds, these vegetable muffins are not too sweet, so they are as good in a packed lunch or as a snack.
Ingredients
1 cup white self-raising flour
1 cup whole-wheat self-raising flour
2 teaspoons ground cinnamon
2⁄3 cup caster (superfine) sugar
1⁄2 cup dried mixed fruit or raisins
1 large carrot, finely grated
1 medium zucchini, finely grated
1⁄2 cup sunflower oil
3 eggs
1 cup whole-wheat self-raising flour
2 teaspoons ground cinnamon
2⁄3 cup caster (superfine) sugar
1⁄2 cup dried mixed fruit or raisins
1 large carrot, finely grated
1 medium zucchini, finely grated
1⁄2 cup sunflower oil
3 eggs
Directions
cooking time 25 mins
makes 12 muffins
- Preheat the oven to 350ºF (180ºC). Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6 cm across the top and be about 3 cm deep).
- Sift the flours and cinnamon into a mixing bowl. Add the sugar. Stir in the dried mixed fruit or raisins, and make a well in the centre.
- In another bowl, beat together the carrot, zucchini, oil and eggs. Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.
- Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
- Serve the fruity vegetable muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, you can freeze them for up to 3 months.
cooking time 25 mins
makes 12 muffins
Nutritional information
PER MUFFIN
247 calories
4 g protein
12 g total fat
2 g saturated fat
54 mg cholesterol
32 g total carbohydrate
17 g sugars
2 g fibre
180 mg sodium
Combining whole-wheat flour with white flour increases the fibre content of baked goods without making them too heavy.
My husband loved these & did not add the usual butter (said they were great without it & that's a 1st for him). I had to substitute wheat flour with white & for the dried fruit, I used a well-drained DelMonte fruit cup (chopped smaller) & eliminated the pineapple. I used one medium size grated carrot (no zuchinni on hand). Two carrots would have been better. Once I have all ingredients, I'll make them again! YUM! Thanks, Colleen.
I wish you had stated in cups how much grated carrot & zucchini as sizes can very so much; could be 1/2 cup or up to 1 cup??? Please give a measured amount. They sound very good & healthy but some cinnamon would spice them up a bit.