Carrot, zucchini and ricotta muffins
Whip up a batch of delicious Carrot, Zucchini, and Ricotta Muffins! These healthy, veggie-packed treats are made with a blend of white wheat and self-raising flour, brown sugar, fresh carrots, zucchini, spice mix, egg, canola oil, buttermilk, and creamy ricotta cheese. Perfect for breakfast or snacking!
- 07 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 10 Servings
- 10 Ingredients
Carrot, zucchini, and ricotta muffins are a delightful and nutritious treat that combines the natural sweetness of carrots and zucchini with the creamy texture of ricotta cheese. Perfect for breakfast, a snack, or even as a side dish, these muffins are not only tasty but also packed with nutrients. Follow this easy recipe to create moist and flavorful muffins that will become a favorite in your household.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the tin well with non-stick spray.
- Wash, peel, and grate the carrot to yield approximately 60g.
- Wash and grate the zucchini. Squeeze out excess moisture using a clean kitchen towel. This should give you about 300g of grated zucchini.
In a large mixing bowl, combine the all-purpose white wheat flour, self-raising flour, brown sugar, and spice mix. Mix well to ensure the ingredients are evenly distributed.
In a separate bowl, beat the egg lightly. Then add the canola oil, buttermilk, and ricotta cheese. Stir until all the wet ingredients are well-combined.
Fold the grated carrot and zucchini into the wet mixture until evenly distributed.
Gradually add the wet mixture to the bowl of dry ingredients, stirring gently until just combined. Do not overmix; it's okay if there are a few lumps.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your carrot, zucchini, and ricotta muffins warm or at room temperature. They're perfect for breakfast, a snack, or even a healthy dessert!
Tips:
- Make sure to grate the carrot and zucchini finely to ensure they are evenly distributed throughout the batter.
- If you don’t have self-raising flour, you can make your own by mixing 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
- To add a bit of variety, you can mix in some nuts or seeds for extra crunch.
- Ensure all wet ingredients are at room temperature before mixing to create a smoother batter.
- Don't overmix the batter; mix until just combined to avoid dense muffins.
- You can use paper liners in your muffin tin for easier cleanup and to keep the muffins from sticking.
Enjoy your freshly baked carrot, zucchini, and ricotta muffins! These delicious muffins are a great way to sneak in some vegetables and provide a treat that's both nutritious and satisfying. Perfect for any time of the day, they offer a perfect balance of flavor and texture. Store any leftovers in an airtight container to keep them fresh. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.29g | 3% |
| Sugar 12g | 12% |
| Fat | |
| Fat 13g | 16% |
| Saturated 1.36g | 5% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 24mg | 4% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.65mg | 4% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 6mg | 6% |
| Vitamin E 2.13mg | 14% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.65mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 170mg | 5% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 45g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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