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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.

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

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Preheat the oven to 170°C, Gas 3 and line a 12 hole muffin tin with muffin cases
Sift together the flour, baking powder, bicarbonate of soda and salt, then pour the milk into a jug, add the eggs and mix together.
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
Next add the melted butter and whisk on a medium speed until smooth
Add the carrot, courgette and cheese and stir in by hand until evenly mixed
Bake in the oven for 30-35 minutes until golden and springy to the touch
Allow to cool then transfer onto a wire rack