Carrot and zucchini muffins

Ingredients
  1\2 cup plain flour
  1\2 cup wholemeal plain flour
  2 teaspoons baking powder
  2 tablespoons soft brown sugar
  1\4 cup grated carrot (about 1\2 small)
  1\4 cup grated zucchini (about 1\2 small)
  1 tablespoon poppy seeds
  60 gm polyunsaturated margarine, melted
  2 eggs whites, lightly beaten
  1\3 cup low-fat milk

Method
1. Preheat oven to moderately hot (210 degrees celsius, 190 degrees Celsius gas). Brush the bottoms only of six cups in a 12 cup muffin tin with margarine or oil. Sift flours and baking powder in a bowl. Add brown sugar, carrot, zucchini and poppy seeds. Mix well.
2. Combine margarine, egg white and low fat milk. Mix well. Add milk mixture all at once to dry ingredients. Using a wooden spoon, stir until ingredients are just combined; do not over beat.
3. Pour the mixture into the muffin tin, filling until cups are two thirds full. Bake for twenty minutes or until the muffins are puffed and golden. Cool muffins in a tin for five minutes, then remove and cool on wire racks.

Note:
Store these muffins in an air tight container or freeze immediately after cooling. To freeze, completely cool muffins then wrap securely in plastic wrap, or put in plastic bag. Freeze immediately and use within four weeks.