Cheesy Carrot And Courgette Savoury Muffins Recipes

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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

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