Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Carrot and parsnip muffins

  • Sodium

    183mg

  • Energy

    552kJ

  • Fat

    4.8g

  • Sat fat

    1.2g

  • Sugar

    2.2g

Ingredients

  • 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 parsley or basil, chopped
  • 2 eggs, lightly beaten
  • 2 tbs olive oil
  • 1 cup low-fat milk

Method

Recipe from livelighter.com.au. © State of Western Australia 2012, reproduced with permission

  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.

 

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

 

Serves 12