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Soft and moist Carrot, zucchini & blueberry muffins
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A picture of Soft and moist Carrot, zucchini & blueberry muffins.

Soft and moist Carrot, zucchini & blueberry muffins

Imelda
Imelda @cook_11709165
Nairobi

Soft and moist Carrot, zucchini & blueberry muffins

Imelda
Imelda @cook_11709165
Nairobi
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Ingredients

  • 1000 gCarrots
  • 750 gZuchini
  • 300 gBlueberries
  • 1500 gSelf raising flour
  • 500 gPlain yoghurt
  • 250 gVegetable oil
  • Vanilla essence 3tps
  • Cinnamon 3tps
  • Baking powder 1 1/2tsp(if using regular flour 1tsp for every 500
  • 3eggs
  • 400 gsugar
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Steps

  1. 1

    Grate the zicchini and carrots separately and put aside.

  2. 2

    Beat the eggs and sugar till fluffly

  3. 3

    Add in the vegetable oil incorporate it fully.

  4. 4

    Put in your vanilla essence and cinnamon. Mix thoroughly

  5. 5

    Separately, mix the flour and baking powder

  6. 6

    Add in the flour and yoghurt alternately, finish with flour. If your batter is very thick, that's very fine. The liquids from the carrot and zuchini will even it out.

  7. 7

    Add in your vegetables. Fold in gently

    A picture of step 7 of Soft and moist Carrot, zucchini & blueberry muffins.
  8. 8

    Cut your blueberries in half and mix in last.

  9. 9

    Pre-heat oven to 160°C for 10min and bake for 40min.

  10. 10

    Test with skewer. If it comes out clean, they are done.

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Imelda
Imelda @cook_11709165
on December 04, 2019 09:17
Nairobi

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