Carrot & Parsnip Muffins

Servings: 12

Carrot & Parsnip Muffins


  • Olive or canola oil spray
  • 1 cup wholemeal self-raising flour
  • ¾ cup white self-raising flour
  • ¼ teaspoon paprika or curry powder
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley or basil
  • 2 eggs, beaten
  • 2 tablespoons oil
  • 1 cup low-fat milk


  1. Preheat oven to 190°C.
  2. Lightly spray muffin trays with oil.
  3. Sift flours into a large bowl, returning husks to the bowl.
  4. Add paprika and fold in carrot, parsnip, cheese and herbs.
  5. In a separate bowl mix eggs, oil and milk.
  6. Pour into the dry ingredients. Lightly combine but do not over-mix.
  7. Spoon into a greased 12 muffin tray and bake for 25 minutes or until golden brown and firm to touch.
  8. Cool on a wire rack.


These muffins freeze well and can be defrosted and microwaved to serve warm.

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