Lunch

Carrot and Zucchini Muffins is for Lunch, Snack.

Carrot and Zucchini Muffins takes 10 minutes to prepare.

Carrot and Zucchini Muffins takes 20 minutes to cook.

Carrot and Zucchini Muffins makes 6 servings.

The ingredients for Carrot and Zucchini Muffins are:

? cup of wholemeal flour
? cup of plain all purpose flour
1 tsp of baking soda

1 tbs of brown sugar
1 small carrot grated
? small zucchini grated
? tbs of poppy seeds

30 grams of butter, melted
1 egg white, lightly beaten
2 tbs of milk

Here is how you make Carrot and Zucchini Muffins:

1. Preheat the oven to 210C. Line muffin tray.2. Sift the flours and baking powder in a bowl. Add the sugar, carrot, zucchini and poppy seeds. Mix.3. Combine the butter, egg white and milk. Add the milk mixture to the dry ingredients. Using a woden spoon, stir until ingredients are just combined.4. Divide the mixture evenly into the muffin cases. Bake for 20 minutes or until golden.5. Cool for 5 minutes then turn out onto a wire rack.Serving Size: Makes about 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user RACHELJOHNSON96.

The nutritional information for Carrot and Zucchini Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 89.0

• Total Fat: 4.8 g
• Cholesterol: 11.4 mg
• Sodium: 243.0 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.0 g
• Protein: 2.3 g