Muffins make great breakfasts or snacks. I am accustomed to having plain or fruity ones, but when I tried this recipe, I definitely loved it. It is a perfect meal in itself because it is high in fiber and packed with vitamins and minerals. You can even prepare the muffins ahead of time and freeze them up to 4 weeks. All you have to do is place them in an air tight container. Enjoy this healthy recipe with family and friends.
1/2 cup whole meal flour
1/2 cups plain flour
2 teaspoons baking powder
2 tablespoons soft brown sugar
1/4 cup grated carrot
1/4 cup grated zucchini
1 tablespoon poppy seeds
60g polyunsaturated margarine, melted
2 egg whites, lightly beaten
1/3 cup low fat milk
Preheat the oven at 210C and grease a 6 cup muffin pan using polyunsaturated margarine or oil. You can also use muffin liners if desired.
Sift the flour and baking soda into a bowl. Add the brown sugar, carrot, zucchini, and poppy seeds. Mix well.
In a separate bowl, combine the margarine, egg whites and low fat milk. Mix well. Pour it into the bowl of flour. Mix it using a wooden spoon until there are no more lumps; do not over beat
Spoon the muffin mixture into the muffin tin until they are two-thirds full. Bake it for 20 minutes or until they are golden brown. Remove from the oven and let them cool for 5 minutes. Transfer them to a wire rack and let them cool completely.
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