Wholemeal Sweet Veggie Muffins

Wholemeal Sweet Veggie Muffins

Makes 12 muffins

🧂 Ingredients:

• 2 cups (200g) wholemeal flour

• 1½ tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg (optional)

• Pinch of salt

• 2 eggs

• ⅓ cup (80ml) neutral oil or melted butter

• ½ cup (120ml) honey or maple syrup (or 100g soft brown sugar)

• 1 tsp vanilla extract

• 1 medium apple, grated

• 1 cup grated carrot

• 1 cup grated courgette (zucchini), squeezed dry

• ½ cup plain yoghurt or milk (or plant milk)

• Optional: ¼ cup raisins, dates, or chopped nuts/seeds

---

👩‍🍳 Instructions:

1. Preheat oven to 180°C (160°C fan). Grease or line a 12-hole muffin tin.

2. Grate the apple, carrot, and courgette. Squeeze the courgette to remove excess liquid.

3. In a large bowl, whisk together:

   • eggs

   • oil

   • honey/maple/sugar

   • vanilla

   • yoghurt or milk

4. Stir in the grated apple, carrot, and courgette.

5. In a separate bowl, mix wholemeal flour, baking powder, bicarb, spices, and salt.

6. Combine the wet and dry mixtures. Stir gently until just combined — don’t overmix.

7. Fold in raisins or nuts if using.

8. Spoon into muffin tin and bake for 20–25 minutes or until a toothpick comes out clean.

9. Let cool before removing from tin. Store in airtight container or freeze.

---

🌾 Tips when using wholemeal only:

• Let the batter rest for 5–10 minutes before baking. This helps hydrate the bran and makes the muffins more tender.

• You might notice a slightly denser texture, but they’ll be hearty and satisfying.

Would you like a simplified version using cup measurements only, or ideas for topping/frosting?