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.
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.
Per muffin: 247 calories, 4 g protein, 12 g fat (2 g saturated), 54 mg cholesterol, 32 g 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.