Carrot, zucchini and ricotta muffins

Wholemeal self-raising flour, 1 cup/160g
Self-raising flour, 1 cup/150g
Brown sugar, 3/4 cup/165g
Carrot, 1 peeled and coarsely grated
Mixed spice, 1 tsp
Egg, 1
Canola oil, 1/2 cup/125ml
Buttermilk, 1/2 cup/125ml
Ricotta, 1/3 cup/80g

Preheat oven to 160 degrees celsius (fan-forced).

Line a 12 hole muffin pan with paper cases.

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!

Spoon the mixture evenly among paper cases.

Bake for 25 -30 minutes or until a skewer inserted in centres comes out clean.

Transfer to a wire rack to cool.

Serve warm or at room temperature.

This works with less sugar, you can reduce it by up to 50 percent.

Try this with chopped walnuts added to the batter.

Lemon cream cheese icing also works well on these muffins.