Thu, 8 Nov, 2018
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 muffins, these are not too sweet, so they are as good in a packed lunch or as a snack, as they are for breakfast or a teatime treat.
Makes: 12 muffins
- 125g self-raising flour
- 125g self-raising wholemeal flour
- 2 teaspoons ground cinnamon
- ¾ cup (170g) caster sugar
- ½ cup (60g) dried mixed fruit or raisins
- ¾ cup (115g) finely grated carrot
- 1 cup (135g) finely grated zucchini
- ½ cup (125ml) sunflower oil
- 3 eggs
- Preheat the oven to 180°C.
- Grease a 12-cup deep muffin tin or line the cups with paper muffin cases; the cups should be about 3-3.5cm deep.
- Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve.
- Stir in the dried mixed fruit or raisins and make a well in the middle.
- In another bowl, beat the carrot, zucchini, oil and eggs together.
- 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 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 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, freeze them for up to 3 months.