Healthy living

Carrot and parsnip muffins

Preparation time: 15 minutes  

Cooking time: 25 minutes 

Makes: 12

Ingredients

  • Olive or canola oil spray
  • 1 cup wholemeal self-raising flour
  • ¾ cup white self-raising flour
  • ¼ teaspoon paprika or curry powder
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley or basil
  • 2 eggs, beaten
  • 2 tablespoons oil
  • 1 cup low-fat milk

Method

1. Preheat oven to 190°C. Lightly spray muffin trays with oil. 

2. Sift flours into a large bowl, returning husks to the bowl. Add paprika and fold in carrot, parsnip, cheese and herbs. 

3. In a separate bowl mix eggs, oil and milk. Pour into the dry ingredients. Lightly combine but do not over-mix. 

4. Spoon into a greased 12-muffin tray and bake for 25 minutes or until golden brown and firm to touch. Cool on a wire rack.

Hint

  • These muffins freeze well and can be defrosted and microwaved to serve warm.
  • Serve with low-fat cheese such as cottage cheese, quark or labneh.

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See also

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