carrot and zucchini ricotta muffins

serves 12 
Ingredients

160g wholemeal self-raising flour 
150g  normal self-raising flour 
165g brown sugar 
1 carrot, peeled and coarsely grated 
1 zucchini, coarsely grated 
1 teaspoon of mixed spice 
1 egg 
125ml oil 
125ml buttermilk 
80g ricotta cheese

Dietary substitutions

• Self-Raising Flour ... Gluten free self-raising flour
• Egg ... Mash or blend about a half a banana or 1/4 cup applesauce
• Buttermilk ... Natural or Greek yoghurt
• Ricotta cheese ... Silken tofu (coarsely broken up)

Method

1. Preheat oven to 180°C. 
2. Line a 12-hole muffin pan with paper cases.
3. Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.
4. Whisk the egg, oil, buttermilk and ricotta in a jug. 
5. Add wet mixture to the flour mixture and stir until just combined.
6. Spoon the mixture evenly among paper cases. 
7. Bake for 25-30 minutes or until a skewer inserted in centres comes out clean. 
8. Transfer to a wire rack to cool.