Carrot, zucchini and ricotta muffins

 

 INGREDIENTS :

• 1 cup (160g) wholemeal self-raising flour

• 1 cup (150g) self-raising flour

• 3/4 cup (165g) brown sugar

• 1 carrot, peeled, coarsely grated

• 1 zucchini, coarsely grated

• 1 tsp mixed spice

• 1 Coles Australian Free Range Egg

• 1/2 cup (125ml) canola oil

• 1/2 cup (125ml) buttermilk

• 1/3 cup (80g) ricotta

*METHOD*

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