Carrot, zucchini & ricotta muffins

Give the kids a lunch box surprise with these tasty carrot, zucchini & ricotta muffins (RECIPE BELOW). They’re fluffy, rippled with veg and full of flavour.

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Carrot, Zucchini & Ricotta Muffins
Makes 12 Prep 10 mins (+ cooling time) Cooking 30 mins

1 cup (160g) wholemeal self-raising flour
1 cup (150g) self-raising flour
¾ cup (165g) brown sugar
1 carrot, peeled, coarsely grated
1 zucchini, coarsely grated
1 tsp mixed spice
1 Coles Australian Free Range Egg
½ cup (125ml) canola oil
½ cup (125ml) buttermilk
⅓ cup (80g) ricotta

1 Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
2 Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).
3 Spoon the mixture evenly among paper cases. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.

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