Cheesy Carrot and Courgette Muffins
Cheesy Carrot and Courgette Muffins (or carrot and zucchini muffins), deliciously moist and easy to whip up, these savoury muffins can be enjoyed by kids and grown-ups too. They are the perfect bites for a snack or picnic, and can be easily stored to last for a few days.
Servings: 12 muffins
Calories: 197kcal
Ingredients
- 280 g self-raising flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarb of soda
- 100 g grated carrots (liquid squeezed)
- 100 g grated courgettes (zucchini) (liquid squeezed)
- 100 g grated cheddar cheese
- 2 eggs
- 250 ml milk
- 85 g butter, melted
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Sift the flour and add it to a large bowl together with the baking powder and bicab of soda.
- Separately, beat the eggs well, then pour in the milk and melted butter, and mix.
- Mix the dry ingredients with the wet ingredients, then add the grated cheese, carrots and zucchini.
- Mix well to combine all the ingredients.
- Butter and flour a 12-hole muffin tin, and divide the mixture evenly.
- Bake for 20-25 minutes until golden and a skewer inserted in the middle comes out clean.
- Serve warm or cold.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure there is a good balance between the dry ingredients and the wet ingredients. If there isn't enough liquid, the muffins will be dry.
- Do not overmix the batter, use a spatula to gently bring all the ingredients together, overmixing causes the muffins to be tough.
- If the carrots and courgettes are not squeezed well, the batter will be too watery, and the muffins will be too soggy to raise.
Nutrition
Calories: 197kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 152mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1743IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg