Healthy living

Carrot and parsnip muffins

Preparation time: 15 minutes  

Cooking time: 25 minutes 

Makes: 12


  • 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


1. Preheat oven to 190°C. Lightly spray muffin trays with oil. 

2. Sift flours into a large bowl, returning husks to the bowl. Add paprika and fold in carrot, parsnip, cheese and herbs. 

3. In a separate bowl mix eggs, oil and milk. Pour into the dry ingredients. Lightly combine but do not over-mix. 

4. 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.


  • These muffins freeze well and can be defrosted and microwaved to serve warm.
  • Serve with low-fat cheese such as cottage cheese, quark or labneh.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

See also

Go for 2&5 campaign logo