I’ll definitely never win Masterchef but I do okay in the kitchen. The one thing I love to do is collect and cook recipes that are not only simple to make but that I know will turn out every single time. I’ve been making these muffins for years and I promise, you’ll be pleased with the results. They are lovely and moist, freeze beautifully (which make them a winner for lunchboxes) and the fact that it’s an easy way to get the kids to eat some more vegies, well that’s just vegie smuggling at it’s best!
- 2 cups self-raising flour
- ½ cup brown sugar, firmly packed
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 1 cup grated carrot (1 large carrot)
- 1 cup grated zucchini (1 large zucchini)
- 2 eggs
- ¾ cup milk
- 2 tablespoons butter
- Sift flour, sugar, soda and cinnamon into a bowl and mix in carrot and zucchini.
- Make a well in the centre of the dry ingredients, add lightly beaten eggs, milk and butter and mix with a fork until ingredients are just combined.
- Spread mixture evenly in a 12-hole greased muffin pan and bake in moderately hot oven (205C) for 15 minutes.
- • This recipe will make approx. 12 mufffins.
So tell me, do you prefer sweet or savoury muffins?