Carrot and Courgette Muffins

Name: Carrot and Courgette Muffins
Cuisine: French
Ingredients: 225 g (8 oz) wholewheat grains, finely milled into flour; 225 g (8 oz) wholewheat grains, finely milled into flour; 75 g (3 oz) plain flour; 5 ml (1 tsp) baking powder; 5 ml (1 tsp) ground cinnamon; 2.5 ml (½ tsp) ground allspice (Jamaican pepper); 2.5 ml (½ tsp) ground allspice (Jamaican pepper); 2.5 ml (½ tsp) ground nutmeg; 2.5 ml (½ tsp) salt; 3 eggs; 100 ml (4 fl. oz) clear honey; 100 ml (4 fl. oz) skimmed milk; 1 small orange, all peel and pith removed, segmented and chopped; ¼ vanilla pod, split and centre scraped out; 100 g (4 oz) carrots, peeled and grated; 150 g (5 oz) courgettes, washed and grated; 50 g (2 oz) shelled walnuts, coarsely chopped

Preparation info

Makes
24
muffins

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Serve warm for a savoury and healthy breakfast.

Ingredients

225 g (8 oz) wholewheat grains, finely milled into flour
75 g (

Europe
Switzerland
France
Breakfast
Vegetarian
Low fat
Low calorie
Bread

Method

Sift the dry ingredients into a basin. Add the bran from the sieve.
Whisk together the eggs, honey and milk.
Combine all the ingredients together, including the black vanilla seeds. Beat well until evenly mixed, then divide between twenty-four non-stick muffin tins.
Bake at