Articles & Recipes
Carrot and Sunflower Seed Muffins
Ingredients
3 eggs (132grams)
140grams apple puree
1/2 cup reduced-fat milk (125ml)
1/4 cup brown sugar (52grams)
1 tablespoon light olive oil (18grams)
1 1/4 cups, firmly packed finely shredded carrot (160grams)
2 tablespoon sunflower seed kernels (22grams)
2 teaspoon finely grated orange rind (5grams)
1- 3/4 cups self raising flour (265grams)
2 teaspoon baking powder (10grams)
1 teaspoon ground cinnamon (5grams)
Method
Preheat oven to 180°C.
Line twelve capacity muffin pans with paper muffin cases.
Whisk eggs, apple puree, milk, sugar and oil in a bowl until well combined.
Add carrot, sunflower seeds and orange rind.
Sift flour, baking powder and cinnamon into the carrot mixture.
Mix until just combined.
Spoon batter evenly into 12 prepared muffin cases.
Bake for 20 minutes or until an inserted skewer inserted comes out clean.
Remove from oven, let sit for a few minutes and then remove muffins to a wire rack to cool.
Serves : 12
Nutrients per Serve :
KJ 638, Calories 153, Carbohydrates(grams) 23.5, Fat(grams) 3.8, Protein(grams) 5.0, Fibre (grams) 1.6