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Veggie and Fruit Muffins

QUICK FACTS

  PREPARATION TIME
15 min (for 12 serves)

 
  COOKING TIME
30 min (for 12 serves)
  BREAKFAST
Muffin
 

SUMMARY

 

Zucchini, carrots, and raisins are combined perfectly in this breakfast treat. These muffins makes a great grab and go food when you don't have time for a hearty breakfast.

INGREDIENTS

1.00 cup (116 g)
  carrot, peeled and shredded
1.00 cup (131 g)
  zucchini, peeled and shredded
50 g
  raisins
100 g
  Splenda sugar blend
240 g
  wholemeal flour
2.00 serve (1 g)
  baking powder
1 g
  baking soda
1 g
  salt
1.00 teaspoon (2 g)
  cinnamon, ground
2.00 egg (88 g)
  eggs, beaten
100 g
  canola oil
 

METHOD

1. Preheat oven to 375 F (190 C). Grease 12 muffin cups or line with paper liners. 

2. In a large bowl, mix carrot, zucchini, raisins, ans Splenda. Set aside.

3. Sift together all dry ingredients; add to the carrot mixture stir well. Stir in eggs and oil; mix gently but thoroughly.

4. Divide batter evenly among muffin cups. Bake 25 to 30 minutes. Cool 5 minutes; remove to wire rack.

5. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
677.9 kJ  (162.0 kcal)
Protein:
3.6 g
Total Fat:
9.5 g
-Saturated:
0.9 g
-Mono-Unsaturated:
5.4 g
-Poly-Unsaturated:
2.6 g
Total Carbs:
14.3 g
-Complex Carbs:
10.4 g
-Sugar:
3.9 g
Fibre:
3.0 g
Water:
27.4 mL
Alcohol:
0.0 g
Cholesterol:
27.0 mg
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