Cheesy Carrot And Courgette Muffins Recipes

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SAVOURY CHEESE MUFFINS



Savoury Cheese Muffins image

Recipe video above. They taste like cheesy garlic bread - in muffin form! If you want lovely high domes as pictured, this makes 11 muffins. It's irritating, I know, but such is life. See notes for Add In options!

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Breakfast     Sides

Time 35m

Number Of Ingredients 13

3 tbsp / 50g salted butter (unsalted + salt)
2 garlic cloves (, crushed)
2 cups / 200g grated cheddar cheese ((Note 1))
2 cups / 300g plain flour (all purpose flour)
1 1/2 tsp baking powder
1/2 tsp baking soda / bi-carb soda ((Note 2))
1/2 tsp salt
1 egg (large, about 60g / 2 oz) (, lightly whisked)
1 cup milk (full or low fat)
1/4 cup / 60 g sour cream ((or plain yoghurt))
1/3 cup / 85 ml vegetable oil ((or any plain oils, not olive oil))
1/4 cup finely chopped fresh parsley ((Note 3))
1 garlic clove (, crushed)

Steps:

  • Preheat oven to 180C/350F (standard) or 160C/320F (fan).
  • Place butter and garlic in a microwave proof bowl and melt in 30 second bursts. Mix.
  • Brush a 12 hole standard muffin tin generously with butter, being sure to slather with some garlic. Reserve some butter to brush tops.
  • Whisk Dry ingredients in a bowl.
  • Whisk Wet ingredients in a separate bowl.
  • Pour Wet into the Dry ingredients bowl. Mix 8 times. Add cheese, mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
  • Divide between 11 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin to top (if in ball shape due to scooper, leave as is). See video.
  • Bake for 22 - 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
  • Remove onto cooling rack, brush with remaining butter (microwave again if needed) and cool slightly before getting stuck into them!

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

CHEESE, CARROT AND COURGETTE MUFFINS



Cheese, carrot and courgette muffins image

These savoury muffins packed with veggies are perfect for kids' lunchboxes

Provided by Netmums

Categories     Summer recipes

Time 25m

Yield 8+

Number Of Ingredients 9

180g self-raising flour
100g mature Cheddar (grated)
Pinch of salt (optional - leave it out for young children)
1/4 tsp mustard powder
90ml milk
55ml vegetable oil
2 eggs, beaten
1 small carrot, grated
1 courgette, grated

Steps:

  • Preheat the oven to 200°C/180°C fan/Gas Mark 6. Line a 12-hole muffin tin with muffin cases.
  • Add the flour, grated cheese, salt and mustard powder to a large mixing bowl. Stir to combine.
  • Whisk together the milk, oil and beaten eggs in a jug. Pour slowly into the dry ingredients, stirring together as you go.
  • Pat the grated carrot and courgette dry between sheets of kitchen paper, to absorb as much excess liquid as possible. Fold them into the muffin mixture.
  • Divide the muffin mixture equally between the 12 cases. Bake for 15 minutes, or until golden and a skewer inserted into one of the muffins comes out clean.
  • Leave to cool in the tin for 5 minutes, before transferring to a wire rack. Delicious served while still warm.

CHEESY CARROT AND COURGETTE MUFFINS



Cheesy Carrot and Courgette Muffins image

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.

Provided by Daniela Apostol

Categories     Snack

Time 30m

Number Of Ingredients 9

280 g self-raising flour
1 tsp baking powder
1/4 tsp 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

Steps:

  • 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.

Nutrition Facts : Calories 197 kcal, Carbohydrate 19 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 53 mg, Sodium 152 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEESY CARROT AND COURGETTE SAVOURY MUFFINS



Cheesy Carrot and Courgette Savoury Muffins image

Cheesy Carrot & Courgette Savoury Muffins - perfect breakfast, snack & packed lunch staple. These wholesome veggie muffins are loved by kids & adults alike!

Provided by Jo Allison

Categories     Breakfast     Lunch     Snack

Time 40m

Number Of Ingredients 8

225 g self-raising flour (see notes)
125 g mature cheddar or vegan cheese (grated)
175 ml milk (oat or almond milk work really well too)
55 ml rapeseed/sunflower/olive oil
1 egg lightly beaten (see notes for alternatives)
salt (pepper)
1 large courgette grated and liquid squeezed out (one I used was approx 340g)
1 large carrot grated and liquid squeezed out (one I used was approx. 150g)

Steps:

  • Preheat the oven to 180C/350F/ Gas Mark 4.
  • Start with preparing your veggies by washing and grating the courgette (no need to peel) and washing, peeling and grating the carrot. Squeeze the excess liquid as discussed above.
  • In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.
  • Follow with all your wet ingredients and mix until well combined.
  • Season to taste with salt and pepper.
  • Divide between 12 muffin cases and bake for approx. 25-30 min. Make sure the top is nicely coloured and springs back when you touch it. Let the muffins cool on the cooling rack.
  • Enjoy!

Nutrition Facts : Calories 174 kcal, Carbohydrate 16 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 87 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CARROT AND COURGETTE MUFFINS



Carrot and courgette muffins image

These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes.

Provided by Kate Morris and Sally Brown

Categories     Cakes and baking

Yield Makes 9

Number Of Ingredients 9

1 free-range egg
¼ courgette (about 20g/¾oz), trimmed, grated
¼ carrot (about 20g/¾oz), peeled, grated
1 heaped tbsp raisins
2 tbsp milk
1 tbsp sunflower oil
75g/3oz plain flour
15g/½oz light soft brown sugar
1 tsp baking powder

Steps:

  • Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.
  • Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil.
  • In a separate bowl, mix together the flour, sugar and baking powder.
  • Gradually stir the wet mixture into the dry mixture until sticky and well combined.
  • Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12-15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack.

SAVORY CHEDDAR ZUCCHINI MUFFINS



Savory Cheddar Zucchini Muffins image

I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!

Provided by Pam Ziegler Lutz

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 egg, lightly beaten
1 cup milk
1 cup shredded unpeeled zucchini
1 clove garlic, minced
¾ cup shredded Cheddar cheese
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked crisp and crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Mix the flour, baking powder, baking soda, and salt in a bowl.
  • In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g

COURGETTE MUFFINS



Courgette muffins image

Get kids busy in the kitchen with these scrummy courgette muffins, perfect for cooks aged between 8-14

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 11

50g courgette , cut into chunks
1 apple , peeled and quartered
1 orange , halved
1 egg
75g butter , melted
300g self-raising flour
½ tsp baking powder
½ tsp cinnamon
100g golden caster sugar
handful of sultanas
1 tub soft cheese mixed with 3 tbsp icing sugar, to make icing

Steps:

  • Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
  • Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
  • Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
  • Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
  • Mix with a spoon until everything is combined, but don't worry if it is lumpy.
  • Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

Nutrition Facts : Calories 272 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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