I am vehemently opposed to pre-packed lunch box snacks due to the fact that they are so high in sugar, chemicals, preservatives and who knows what else. The odd packet of chips (my biggest downfall) or a muesli bar is ok as I am a staunch believer in “everything in moderation” but there is nothing better for our kids than a good old fashioned homemade muffin and particularly the kind loaded with veggies that they can’t see!! These little bundles of pure delight were moist, not overly sweet (but sweet enough) and served straight out of the oven and with a dob of butter (we do require some fat 🙂 ) had my youngest believing he was eating something rather naughty…..little did he know!
Prep time: 15 Minutes Cooking time: 25 Minutes $ Low Budget
Makes 24 mini or 12 large
1 cup of wholemeal flour
1 cup of plain flour
3/4 cup of brown sugar
1 tsp of baking powder
1/2 tsp of bi-carb soda
1/2 tsp of salt
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/2 tsp of ground cloves
1 cup of grated carrot
1 cup of grated zucchini
2 eggs
1/2 cup of canola oil
1 tbs of golden syrup
1/2 cup of country style apple sauce (any will do, I just like the chunky style)
1 tsp of vanilla extract
Preheat the oven to 180°C
Grease a 24 cup mini muffin or a 12 cup muffin pan liberally with butter.
Place the flour, sugar, baking powder, bicarb and spices in a large mixing bowl and stir lightly to combine. In a smaller bowl combine the eggs, oil, golden syrup, apple sauce and vanilla and whisk well.
Pour the liquid ingredients into the dry ingredients and mix to combine and then fold through the grated zucchini and carrot. It will be a fairly thick mixture, but use a spatula to combine the ingredients well.
Spoon the mixture into the muffin pan and place in the oven for 25 minutes or until the muffins are golden and spring back when you press them gently with your finger. Remove from the oven and allow to cool although if you are like me you will eat one straight from the oven with a generous knob of butter! Heaven!
What could you replace the sugar with?
To be honest I really don’t know! I would google “substitute for brown sugar” and see what you come up with. Baking is not my strongest point so I wouldn’t want to give you the wrong advice and waste your time and ingredients!
Hi Em! I just made these muffins – they are divine! So tasty! I just want to eat them all up! I stopped at two but that was exercising some extreme will power!! Thanks so much!
BTW, we have your crispy lemon and ginger chicken for dinner last night – I thought I had died and gone to heaven! Thank you so much for sharing!! Melody
Thanks Melody! I love sharing my recipes…..particularly when I receive comments like yours! Cheers xx
Delicious. The kids turned their noses up when they found out they had veg in them…then came back for seconds! Next time I’ll do a double batch as there’s none left for lunch boxes!!
Cheers!