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Carrot and parsnip muffin
  • 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
  1. Preheat oven to 190°C.
  2. Lightly spray muffin trays with oil.
  3. Sift flours into a large bowl, returning husks to the bowl.
  4. Add paprika and fold in carrot, parsnip, cheese and herbs.
  5. In a separate bowl mix eggs, oil and milk.
  6. Pour into the dry ingredients. Lightly combine but do not over-mix.
  7. Spoon into a greased 12 muffin tray and bake for 25 minutes or until golden brown and firm to touch.
  8. 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.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Grater
  • Muffin trays
  • Large bowls
  • Wire rack



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

75g Quantity per serving Quantity per 100g
Energy 563.5kJ 746kJ
Protein 4.6g 6.1g
Fat, total 5.1g 6.8g
— Saturated 0.87g 1.2g
Carbohydrate 16.1g 22.4g
— Sugars 2.2g 3g
Fibre 2.5g 3.2g
Sodium 176mg 233.5mg