Billington’s

Wholemeal Carrot & Courgette Muffins

Wholemeal Carrot & Courgette Muffins

Recipe Submitted By: bakingmad

You must try these unusual but very tasty Wholemeal Carrot and Courgette Muffin treats, ideal for any lunch box or as a mid afternoon snack.

Preparation Time 10 minutes
Baking Time 35 minutes
Portions 12
Skill Level Easy
Average Rating 0 stars
 

Wholemeal Carrot & Courgette Muffins Ingredients

280 grams Plain Wholemeal Flour (Allinson) Plain Wholemeal Flour (Allinson)
1 tbsp Baking Powder
0.50 tsp Bicarbonate Of Soda
250 ml Whole Milk
2 Free Range Eggs Large Free Range Eggs
85 grams Butter unsalted,melted
100 grams Mature cheddar cheese, grated
60 grams Carrots Grated
60 grams Courgette, grated
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How to make Wholemeal Carrot & Courgette Muffins

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  1. Preheat the oven to 170°C, Gas 3 and line a 12 hole muffin tin with muffin cases
  2. Sift together the flour, baking powder, bicarbonate of soda and salt, then pour the milk into a jug, add the eggs and mix together. method tip
  3. Make a well in the centre of the dry ingredients then using a freestanding mixer or hand held electric whisk mix on a slow speed and slowly add the milk mixture
  4. Next add the melted butter and whisk on a medium speed until smooth method tip
  5. Add the carrot, courgette and cheese and stir in by hand until evenly mixed
  6. Bake in the oven for 30-35 minutes until golden and springy to the touch method tip
  7. Allow to cool then transfer onto a wire rack
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