Instead of a fruit flavoured muffin, I decided to try a vege muffin recipe. When vegetables are very fresh they can be as sweet as a fruit. 


1 cup whole wheat flour

1/4 cup spelt light flour

1/4 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon 

1/3 cup oil of choice

1/3 cup pure maple syrup

 1 organic egg

1/2 cup shredded carrots

1/2 cup shredded zucchini

1/2 cup raisins


1 cup cream cheese

1/2 cup icing sugar


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. Mix flours, salt, baking powder, baking soda and cinnamon. In a separate bowl beat egg, oil and maple syrup. Mix flour mixture into egg mixture. Then add carrots and zucchini and raisins to the bowl. Mix only until blended. Scoop into muffin cups. Bake for 25-30 minutes. Let cool and then transfer to a wire cooling rack for 15 minutes. While muffins are cooling blend cream cheese and icing sugar together. Spread frosting onto muffins. Enjoy!