15 minutes preparation + 25 minutes cooking
3 serves of vegies in this recipe

Carrot and parsnip muffins prepared and presented in wire basket with one muffin cut in half showing contents grated carrot with spongy filling.


  • Olive or canola oil spray
  • 1 cup wholemeal self-raising flour
  • ¾ cup white self-raising flour
  • ¼ teaspoon paprika or curry powder
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley or basil
  • 2 eggs, beaten
  • 2 tablespoons oil
  • 1 cup low-fat milk


Preheat oven to 190°C. Lightly spray muffin trays with oil. Sift flours into a large bowl, returning husks to the bowl. Add paprika and fold in carrot, parsnip, cheese and herbs. In a separate bowl mix eggs, oil and milk. Pour into the dry ingredients. Lightly combine but do not over-mix. Spoon into a greased 12 - muffin tray and bake for 25 minutes or until golden brown and firm to touch. Cool on a wire rack.

Makes 12.


These muffins freeze well and can be defrosted and microwaved to serve warm.

Serving suggestion

Serve with low-fat cheese such as cottage cheese, quark or labneh.

The table below lists the nutritional values present in the recipe for carrot and parsnip muffins.
Serves in this recipe: 12 
Serve size: 69g
  Quantity per serving Quantity per 100g
Energy 599.48kj 864.17kj
Protein 5.28g 7.61g
Fat 5.20g 7.50g
- saturated 1.23g 1.78g
Carbohydrate 17.59g 25.35g
- sugars 1.83g 2.63g
Fibre 2.40g 3.47g
Sodium 202.72mg 292.23mg