Soft and moist Carrot, zucchini & blueberry muffins

Name: Soft and moist Carrot, zucchini & blueberry muffins
Cuisine: Kenyan
Ingredients: 1000 g Carrots; 750 g Zuchini; 300 g Blueberries; 1500 g Self raising flour; 500 g Plain yoghurt; 250 g Vegetable oil; Vanilla essence 3tps; Cinnamon 3tps; Baking powder 1 1/2tsp(if using regular flour 1tsp for every 500; 3 eggs; 400 g sugar

Imelda @cook_11709165

Nairobi

Soft and moist Carrot, zucchini & blueberry muffins

Imelda @cook_11709165

Saved

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

Saved

Steps

1

Grate the zicchini and carrots separately and put aside.
2

Beat the eggs and sugar till fluffly
3

Add in the vegetable oil incorporate it fully.
4

Put in your vanilla essence and cinnamon. Mix thoroughly
5

Separately, mix the flour and baking powder
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

Add in your vegetables. Fold in gently
8

Cut your blueberries in half and mix in last.
9

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

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