Zucchini and Carrot Muffins
July 2, 2012
I made this muffins using one of the large purple organic heirloom carrots we collected from our trip to the Farmers Market. I love these carrots, they are lovely and sweet and full or antioxidants. They are said to contain 28 times more anthocyanins, the antioxidant that creates the purple-red pigment in blueberries and raspberries. (See University of Southern Queensland article here)
I bake something most weeks for Punky’s kinder snacks and Mr Fresh’s lunch. I like these snack to be healthy. Punky’s kinder has a wonderfully strict policy on snacks and this is one item that he can easily take along to enjoy.
Makes: 6 large and 6 very small muffins
Preparation Time: 10 minutes
Cook Time: 20 minutes for the small muffins and 35-40 minutes for the large ones
Other things I have made recently with the gorgeous purple carrots included:
We have also just found some purple carrot seeds so we will plant them this week and try again with carrots. They seem to be the one thing I can not get to grow… I have had 4 unsuccessful attempts to date.
Do you enjoy savory or sweet muffins best? What is your favorite combination?
This post is linked to Veggie Mama’s Meatless Monday. Enjoy your day.
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