What you’ll need:
- 1 large egg
- 1 tablespoon sugar
- 1 SOF carrot, peeled & grated
- 1 SOF zucchini, unpeeled & grated
- 5 SOF arugula leaves, finely chopped
- ¼ cup olive oil
- 1 cup all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- ¼ cup grated parmesan cheese
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- Handful raisins or dried cranberries (optional)
What you’ll do:
- Preheat the oven to 200c.
- Mix flour, salt, baking powder, parmesan, sugar, and ginger together in a bowl. In another bowl, mix the egg and olive oil together, then fold it with the dry ingredients bowl.
- Add the grated carrots, zucchini, and arugula – with the cranberries/raisins if using, and mix it all together but don’t overmix.
- Butter, spray, or oil your muffin tin then use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Fill empty muffin cups with water so heat is distributed evenly.
- Bake until muffins are golden brown for about 20-25 minutes. Leave them to cool in the tin for 10 minutes then serve hot- leftover muffins can be frozen for later.
