Carrot & zucchini muffins

Prep 25 mins + cooling time | Cook 25 mins | Makes 12

Melted butter, for greasing
2 cups self-raising flour
⅔ cup caster sugar
1 tsp ground cinnamon
1½ cups grated carrot (about 1 medium)
½ cup grated zucchini (about 1 small)
½ cup sultanas
100g butter, melted
2 free-range eggs, lightly beaten
½ cup milk

Step 1 Preheat oven to 200°C/180°C fan-forced. Grease 12 x ½ cup muffin pans with melted butter or line with paper cases.

Step 2 Sift flour into a large bowl. Stir in sugar and cinnamon. Add carrot, zucchini and sultanas. Mix until well coated with flour mixture.

Step 3 Whisk butter, eggs and milk together in a medium bowl. Using a large metal spoon, quickly fold butter mixture into carrot mixture until just combined. Spoon mixture evenly into muffin pans. Bake for 20-25 minutes or until cooked through when tested with a skewer. Remove and cool in pans for 5 minutes. Transfer to a wire rack to cool and serve.

Note: Store in an airtight container. They’re best eaten within 2 days.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.