About the bake
You must try these unusual but very tasty wholemeal carrot and courgette muffins. Filled with wholesome goodness, these muffins are ideal for any breakfast, lunch box or as a mid afternoon snack.
Method
Step 1:
Preheat the oven to 170°C (fan 150°C, gas mark 3) and line a 12 hole muffin tin with muffin cases.
Step 2:
Sift together the flour, baking powder, bicarbonate of soda and salt.
Step 3:
Pour the milk into a jug, add the eggs and mix together.
Step 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.
Step 5:
Next add the melted butter and whisk on a medium speed until smooth
Step 6:
Add the carrot, courgette and cheese and stir in by hand until evenly mixed.
Step 7:
Bake in the oven for 30-35 minutes until golden and springy to the touch.
Step 8:
Allow to cool then transfer onto a wire rack.
Ingredients
- 280g Allinson's plain wholemeal flour
- 1 tbsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 250ml Whole milk
- 2 Large eggs
- 85g Unsalted butter (melted)
- 100g Cheddar cheese (grated)
- 60g Carrots (grated)
- 60g Courgettes (grated)
- 1 pinch Salt
- 280g Allinson's plain wholemeal flour
Utensils
- Muffin cases
Recipe Reviews
Wow, so easy to make. They look and taste amazing. They make a nice alternative to a sandwich for lunch and they are healthy.
Wow, so easy to make. They look and taste amazing. They make a nice alternative to a sandwich for lunch and they are healthy.
Ingredients
- 280g Allinson's plain wholemeal flour
- 1 tbsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 250ml Whole milk
- 2 Large eggs
- 85g Unsalted butter (melted)
- 100g Cheddar cheese (grated)
- 60g Carrots (grated)
- 60g Courgettes (grated)
- 1 pinch Salt
- 280g Allinson's plain wholemeal flour
Utensils
- Muffin cases