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Carrot Zucchini and Ricotta Muffin

Home  >  Inspire & Create  >  Lunchbox Ideas  >  Carrot, Zucchini & Ricotta Muffins


RECIPE

Carrot, Zucchini & Ricotta Muffins

Prep

10 mins (+ cooling time)


Cooking

30 mins


Difficulty

Easy


Serves

12

Carrot, Zucchini & Ricotta Muffins

Ingredients

  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (150g) self-raising flour
  • ¾ cup (165g) brown sugar
  • 1 carrot, peeled, coarsely grated
  • 1 zucchini, coarsely grated
  • 1 tsp mixed spice
  • 1 Coles Australian Free Range Egg
  • ½ cup (125ml) canola oil
  • ½ cup (125ml) buttermilk
  • ⅓ cup (80g) ricotta

Method

  1. Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
  2. Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
  3. Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).
  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.

NUTRITION INFORMATION (per muffin)
Energy 1061kJ/Cals 254 Protein 5g Fat 11g Sat Fat 1g Sodium 206mg Carb 33g Sugar 15g Dietary Fibre 3g