Name: Carrot and zucchini muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 2 cup (300g) self-raising flour; 1/2 cup (110g) firmly packed brown sugar; 1 teaspoon ground cumin; 1/2 teaspoon bicarbonate of soda; 1 cup (110g) lightly packed, coarsely grated carrot; 1 cup (110g) lightly packed, coarsely grated zucchini; 1/2 cup (60g) coarsely grated cheddar cheese; 2 eggs; 3/4 cup (180ml) buttermilk; 90 gram butter, melted

Ingredients

2 cup (300g) self-raising flour

1/2 cup (110g) firmly packed brown sugar

1 teaspoon ground cumin

1/2 teaspoon bicarbonate of soda

1 cup (110g) lightly packed, coarsely grated carrot

1 cup (110g) lightly packed, coarsely grated zucchini

1/2 cup (60g) coarsely grated cheddar cheese

2 eggs

3/4 cup (180ml) buttermilk

90 gram butter, melted

Method

1.Preheat oven to 200ºC/180ºC fan-forced. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.

2.Sift flour, sugar, cumin and soda into large bowl; stir in carrot, zucchini and cheese then eggs, buttermilk and butter. Do not over-mix; mixture should be lumpy.

3.Drop ¼ cups of mixture into paper cases; bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.