Healthier zucchini, carrot and honey muffins

These super simple muffins will easily become your new favourites thanks to a whole bunch of reasons. Not only are they simple to whip up in no time at all, but they’re also lighter on the stomach and incredibly easy to pack up and enjoy on the go!

The addition of sweet honey in the savoury muffins also adds something a bit extra to the mix that won’t just leave you wanting more but will also have everyone who tries it asking you for the recipe. Enjoy!

Ingredients

• 1 zucchini, grated
• 1 carrot, grated
• 1 green shallot, finely chopped
• 1/2 cup grated tasty cheese
• 2 cups self-raising flour
• 3 eggs
• 1/4 cup extra virgin olive oil
• 1 cup plain yoghurt
• 1/4 cup honey
• 2 tablespoons chopped fresh coriander leaves

Method

1. Preheat oven to 190C/170C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
2. Place zucchini and 3/4 of the carrot in a large bowl. Add onion, cheese and flour. Stir to combine.
3. Whisk eggs, oil, yoghurt and 2 tablespoons honey together. Add to zucchini mixture. Season with salt and pepper. Add coriander. Mix to combine. Divide evenly among holes of prepared pan. Top with remaining carrot and drizzle with remaining honey.
4. Bake for 15 to 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve warm or cold.