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)


  1. 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.
  2. Place grated zucchini and carrot into a fine mesh strainer and press to squeeze out excess liquid until vegetables are fairly dry.
  3. In a large bowl, combine the zucchini, carrot, flour and rosemary.
  4. 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.
  5. Bake for 25 minutes until light to touch and golden in colour. Makes 12 muffins.

Serves 12


  • 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