Carrot and zucchini muffins | Women's Weekly Food
Spiced carrot and zucchini muffins make a delicious, healthy lunch box or after-school snack. Perfectly packed with vegetables!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (300g) self-raising flour
- 1/2 cup (110g) firmly packed brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon bicarbonate of soda
- 1 cup (110g) lightly packed, coarsely grated carrot
- 1 cup (110g) lightly packed, coarsely grated zucchini
- 1/2 cup (60g) coarsely grated cheddar cheese
- 2 eggs
- 3/4 cup (180ml) buttermilk
- 90 grams butter, melted
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