Carrot and zucchini muffins

Spiced with cumin and packed full of grated vegetables, these carrot and zucchini muffins make a great lunch box or after-school snack.

  • 30 mins cooking
  • Makes 12 Item
  • Print


Carrot and zucchini muffins
  • 2 cup (300g) self-raising flour
  • 1/2 cup (110g) firmly packed brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (110g) lightly packed, coarsely grated carrot
  • 1 cup (110g) lightly packed, coarsely grated zucchini
  • 1/2 cup (60g) coarsely grated cheddar cheese
  • 2 eggs
  • 3/4 cup (180ml) buttermilk
  • 90 gram butter, melted


Carrot and zucchini muffins
  • 1
    Preheat oven to 200ºC/180ºC fan-forced. Line 12-hole (⅓ -cup/80ml) muffin pan with paper cases.
  • 2
    Sift flour, sugar, cumin and soda into large bowl; stir in carrot, zucchini and cheese then eggs, buttermilk and butter. Do not over-mix; mixture should be lumpy.
  • 3
    Drop ¼ cups of mixture into paper cases; bake about 20 minutes. Stand muffins in pan 5 minutes before turning, top-side up, onto wire rack to cool.


You need two medium carrots (240g) and two small zucchini (180g) for this recipe.