Vegetable muffins can be taken to school, to work or simply eat them at home when we feel like having a snack. They contain little sugar!
- 125 g flour
- 125 g wholegrain flour
- 3 eggs
- 2 spoons of baking powder
- 170 g of fine sugar
- 55 g of dried fruit mix (we used cranberries, which we chopped finely)
- 125 g finely grated carrots
- 125 g finely grated zucchini,
- 125 ml sunflower oil
Heat the oven to 180 ° C. We prepare muffin baking molds (12 pieces from the recipe). We put them out with paper molds or grease them.
Sift flour, add baking powder and sugar in a large bowl. We add dried fruit (finely chopped cranberry). In a second bowl, mix finely grated carrots, zucchini, oil and eggs, then add to the first bowl with flour and mix gently. The dough should not be mixed thoroughly, it should be so that it contains unmixed dry flour without any other ingredients.
We fill the tin to 2/3 of its height. We bake 20-25 minutes and remove from the oven. Serve warm or at room temperature.