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
makes 12 
conversions

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ingredients

• 250g plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon mixed spice
• 1 egg
• 1/2 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

• preheat oven to 160C/180C fan, line tins with cupcake papers
• sift flour, spices, baking powder and bicarb soda together in a small bowl and set aside
• mix oil, egg, brown sugar and vanilla in a medium bowl until smooth, add dry ingredients and stir to combine
• add grated zucchini and carrot and stir just until combined
• spoon into cupcake papers and sprinkle with some raw sugar
• 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. 

✗ ♥