Healthy Parsnip & Carrot Muffins Recipe
Ingredients
- olive or canola oil spray
- 1 cup wholemeal self-raising flour
- 3/4 cup white self-raising flour
- 1/4 tsp paprika or curry powder
- 1 large carrot, peeled and grated
- 1 parsnip, peeled and grated
- 2 tbs Parmesan cheese, grated
- 2 tbs fresh parsley or basil, chopped
- 2 eggs, lightly beaten
- 2 tbs olive oil
- 1 cup reduced-fat milk
Method
- Preheat oven to 190°C. Lightly spray muffin trays with oil.
- Sift flours into a large bowl, returning husks to the bowl.
- Add paprika and fold in carrot, parsnip, cheese and herbs.
- In a separate bowl mix eggs, oil and milk.
- Pour into the dry ingredients. Lightly combine but do not over-mix.
- Spoon into a greased 12-muffin tray and bake for 25 minutes or until golden brown and firm to touch.
- Cool on a wire rack.
Hint
These muffins freeze well and can be defrosted and microwaved to serve warm.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Serving Suggestion:
Serve with low-fat cheese such as cottage cheese, quark or labneh.
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 562 kJ | 883 kJ |
| 134 Cal | 211 Cal | |
| Protein | 4.7 g | 7.4 g |
| Fat, total | 5.2 g | 8.2 g |
| — saturated | 1.3 g | 2 g |
| Carbohydrate | 16 g | 25.1 g |
| — sugars | 1.9 g | 2.9 g |
| Sodium | 175.5 mg | 275.8 mg |
| Fibre | 2.2 g | 3.4 g |
