Carrot, zucchini and ricotta muffins

Have a batch of these veggie-packed muffins on hand for the perfect recess or after-school snack.

12

10m

30m

Ingredients

  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (150g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 1 tsp mixed spice
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) canola oil
  • 1/2 cup (125ml) buttermilk
  • 1/3 cup (80g) ricotta

Method

STEP 1 

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

STEP 2 

Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.

STEP 3 

Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).

STEP 4 

Spoon the mixture evenly among paper cases. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.

Dietary information

Sesame-free
Peanut-free
Nut-free
Soy-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.