Carrot & Zucchini Muffins

09/02/2021
Yields40 Servings

Classification

NSW:  EVERYDAY   ACT: AMBER

Ingredients

 Olive oil spray
 8 zucchinis, grated
 4 carrots, grated
 2 brown onions, halved, thinly sliced
 2 cups self-raising flour, sifted
 10 eggs, lightly beaten
 ½ cup extra light olive oil
 2 cups grated reduced-fat tasty cheese

Method

1

Preheat oven to 180°C. Lightly coat muffin tins with olive oil spray.

2

Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.

3

Pour mixture into muffin wells.

4

Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.

Tips

  • This recipe can be served hot or cold!

 

Ingredients

 Olive oil spray
 8 zucchinis, grated
 4 carrots, grated
 2 brown onions, halved, thinly sliced
 2 cups self-raising flour, sifted
 10 eggs, lightly beaten
 ½ cup extra light olive oil
 2 cups grated reduced-fat tasty cheese

Directions

1

Preheat oven to 180°C. Lightly coat muffin tins with olive oil spray.

2

Combine zucchini, carrot and onion in a bowl. Add flour, eggs, oil and cheese. Season and stir until well combined.

3

Pour mixture into muffin wells.

4

Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.

Carrot & Zucchini Muffins