Wholemeal Carrot & Courgette Muffins

  • Total Time

    55m
    • Prep Time

      20m
    • Bake Time

      35m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

    NF
    • Nut free

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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.

Method

  1. Preheat the oven to 170°C (fan 150°C, gas mark 3) and line a 12 hole muffin tin with muffin cases.

  2. Sift together the flour, baking powder, bicarbonate of soda and salt.

  3. Pour the milk into a jug, add the eggs and mix together.

  4. 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, slowly add the milk mixture.

  5. Next add the melted butter and whisk on a medium speed until smooth

  6. Add the carrot, courgette and cheese and stir in by hand until evenly mixed.

  7. Bake in the oven for 30-35 minutes until golden and springy to the touch.

  8. Allow to cool then transfer onto a wire rack.

Let's Bake

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