Carrot, Rosemary & Zucchini Muffins
These savoury muffins have a lovely fragrance of rosemary, which has strong antioxidant properties. If you find the fragrance too strong, try using fresh chopped chives instead.
- Olive oil spray
- 1 medium zucchini, finely grated (approx. ½ cup)
- 1 large carrot, finely grated (approx. 1 cup)
- 2 cups wholemeal self-raising flour
- 2 TBSP dried rosemary leaves
- 2 free-range eggs, beaten
- 1 cup low-fat milk or soy milk
- ¼ cup grated low-fat cheese
- ¼ cup pepitas (pumpkin seeds)
- Preheat oven to 200°C. Line a standard 12-muffin tin with paper cases and coat these with olive oil spray so muffins won’t stick.
- Place grated zucchini and carrot into a fine mesh strainer and press to squeeze out excess liquid until vegetables are fairly dry.
- In a large bowl, combine the zucchini, carrot, flour and rosemary.
- Whisk together the eggs and milk in a small jug and fold into the combined vegetable mixture. Divide the mixture evenly into the prepared muffin cases and sprinkle with cheese and pepitas.
- Bake for 25 minutes until light to touch and golden in colour. Makes 12 muffins.
- Do not over-mix as your muffins will be tough and chewy.
- Muffins can be frozen for two months but are best served warm.
Per serve: energy 666 kJ (159 Cal); protein 7 g; fat 3 g; saturated fat 1 g; cholesterol 40 mg; carbohydrate 18 g; fibre 4 g; sodium 205 mg; calcium 95 mg; iron 1 mg