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ZENXIN Master Chef
Savoury Carrot and Zucchini Muffins
Savoury Carrot and Zucchini Muffins
Sometimes it’s good to have a savoury muffin to break your fast. These beauties contain no sugar, but walnuts, carrot and zucchini to boost your vitamin intake.Credits: Ceri, Zenxin master chef
Print the recipe:Savoury Carrot and Zucchini Muffins
Key facts
Preparation: 10 mins Cooking time: 30 mins Total: 40 mins Serves: 12Ingredients
- 1 medium organic zucchini, grated
- 1 medium organic Thai carrot, peeled and grated
- 2 cups organic sifted wheat flour
- ½ cup omega premium walnuts
- 2 tsp aluminium-free baking powder
- 1 tsp organic korma masala
- 1 pinch of salt
- 150g organic butter, melted
- 1 cup organic milk
- 2 eggs
- Organic camellia seed oil for brushing the muffin tins
Method
- Preheat the oven to 190°C and brush muffin tin with oil
- Wash the zucchini, wash and peel the carrots and grate both finely (~300g)
- Mix together the all the dried ingredients and add the walnuts
- Melt the butter and add the milk and eggs, whisking together
- Add the wet ingredients to the dried, stir quickly and add the grated veggies
- Portion the mixture into the muffin tray as quickly as possible
- Place tray in the oven and bake for 30 mins or when a toothpick comes out clean
- Serve immediately!
The ingredients!
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