Carrot & parsnip muffins
- 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 (10 grams)
- 2 tablespoons chopped parsley or basil (8 g)
- 2 large eggs, beaten
- 2 tablespoons oil
- 1 cup low-fat milk
- Preheat oven to 190°C.
- Lightly spray muffin trays with oil.
- Sift flours into a large bowl, returning husks to the bowl.
- Add paprika and fold in carrot, parsnip, cheese and herbs.
- In a separate bowl mix eggs, oil and milk.
- Pour into the dry ingredients. Lightly combine but do not over-mix.
- 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.
Tip: These muffins freeze well and can be defrosted and microwaved to serve warm.
- Substitute carrots and parsnips (equal weight) for corn and peas.
Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.
- Chopping board
- Large knife
- Muffin trays
- Large bowls
- Wire rack
Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.