METHOD :
1- Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
2- Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
3- Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).
4- Spoon the mixture evenly among paper cases. Bake for 25-30 mins or until a skewer inserted in centres comes out clean. Transfer to a wire rack to cool. Serve warm or at room temperature.
Bon appetite !!
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