Carrot & Zucchini Muffins/Cupcakes

It’s kinder holidays for us for the next two weeks so wish me luck as I try to find some adventures to keep these little beings amused.

This is a good recipe to try with little ones* as you can do all the mixing by hand.


Carrot & Zucchini Muffins/Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Cuisine: muffins
Serves: 12
Ingredients
  • 250g plain flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon mixed spice
  • 1 egg
  • ½ cup vegetable or olive oil
  • 1 cup firmly packed brown sugar
  • 160g combined grated zucchini & grated carrot (smallish carrot & zucchini)
  • raw sugar for sprinkling
Method
  1. preheat oven to 160C/180C fan, line tins with cupcake papers
  2. sift flour, spices, baking powder and bicarb soda together in a small bowl and set aside
  3. mix oil, egg, brown sugar and vanilla in a medium bowl until smooth, add dry ingredients and stir to combine
  4. add grated zucchini and carrot and stir just until combined
  5. spoon into cupcake papers and sprinkle with some raw sugar
  6. bake for 25min, test with a skewer, skewer should come out clean

 

 

 

 

I didn’t ice them so they feel like they are healthy to eat but if you wanted to dress them up a little, you can try a cream cheese icing.

You could also add a handful of sultanas or nuts as well into the batter.


Remember the fondant characters I was making last week, pop over here to have a look where they landed.

 

We are off to the crazy land known as IKEA now, have a great day ♥

 

I made these without the kids and they loved them, then Amelie asked..”what’s the green in there, is it avocado?” I asked her if they were nice, she said yes, then I told her that it was zucchini she scrunched her face up.. so if they are fussy, don’t tell them what’s in there until they try them. 

Cathie