Carrot, zucchini and ricotta muffins recipe

Step 1

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

Step 2

Place the combined flour, sugar, carrot, zucchini and mixed spice in a large bowl. Stir to combine.

Step 3

Whisk the egg, oil, buttermilk and ricotta in a jug. Add to flour mixture and stir until just combined (don’t overmix).

Step 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.