Parsnip & Carrot Muffins
Prep: 15 min
Cook: 25 min
Servings: 12
Crumbly and delicious, these muffins are a perfect lunchbox treat!


  • olive or canola oil spray
  • 1 cup wholemeal self-raising flour
  • 3/4 cup white self-raising flour
  • 1/4 tsp paprika or curry powder
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 tbs Parmesan cheese, grated
  • 2 tbs fresh parsley or basil, chopped
  • 2 eggs, lightly beaten
  • 2 tbs olive oil
  • 1 cup reduced-fat milk


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

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

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion:

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

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

Nutrition Information

per serving per 100g
Energy 562 kJ 883 kJ
134 Cal 211 Cal
Protein 4.7 g 7.4 g
Fat, total 5.2 g 8.2 g
— saturated 1.3 g 2 g
Carbohydrate 16 g 25.1 g
— sugars 1.9 g 2.9 g
Sodium 175.5 mg 275.8 mg
Fibre 2.2 g 3.4 g

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