Zucchini, Carrot, Cheese muffins
The zucchini and carrot cheese muffins are phenomenonal when they are right out the oven. Here is something better, it all was me the extra few minutes in bed as they are lunch box perfect.
Equipment
- Muffin tin
- mixing bowls and spoons.
Ingredients
Wet ingredients
- 2 medium eggs
- 1 cup milk
- 1/2 cup zucchini grated
- 3/4 cup carrots grated
- 1/4 cup oil I used olive oil
- 1/2 tsp salt
- 1/4 tsp italian seasoning
Dry ingredients
- 1.5 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
The cheese layer
- 1 cup cheese I have used cheddar.
Instructions
- Preheat the oven to 180 degrees.
- Brush the mufiin tray with a bit of oil and line it with muffin liners.
- Grate the zucchini and squeeze out the maximum water you can out of this.
- Grate the carrot and set aside.
- Crack the eggs into a large mixing bowl.
- Add the milk, oil and whisk the mix together.
- Add the zucchini, carrots, seasoning, salt and mix it in well.
- Sift together the whole wheat flour, the baking soda and baking powder into the wet mix.
- Fold it in slowly. Do not whisk or over mix it. (You will end up with a rubbery texture upon baking)
- Scoop out a spoon full of this muffin mix into the muffin liners prepared.
- Layer with grated cheese.
- Cover the cheese layer with a bit more of the batter.
- Bake at 180 degrees for approximately.
- When the top looked golden brown, check if the skewer if inserted into the muffin comes out clean.
- Remove from the oven and cool the muffins.
- Serve the muffin warm or cool it and store in airtight boxes.
Tried this recipe?Let us know how it was!