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.
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
MetricImperial
280gAllinson's plain wholemeal flour
1 tbspBaking powder
1/2 tspBicarbonate of soda
250mlWhole milk
2Large eggs
85gUnsalted butter (melted)
100gCheddar cheese (grated)
60gCarrots (grated)
60gCourgettes (grated)
1 pinchSalt
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.
