Cheesy Carrot And Courgette Savoury Muffins Recipes

SAVOURY CHEESE MUFFINS

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!

CHEESY CARROT AND COURGETTE MUFFINS

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.

CHEESE, CARROT AND COURGETTE MUFFINS

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 SAVOURY MUFFINS

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!

CARROT AND COURGETTE MUFFINS

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

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.

EXTREMELY EASY CARROT MUFFINS

Steps:

• Preheat oven to 350°F (175°C).
• Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
• In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
• Combine egg mixture and flour mixture; mix just until moistened.
• Fold in carrots and drained raisins.
• Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes.
• Let cool for 30 minutes or eat immediately.

FLUFFY CARROT MUFFINS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
• Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
• Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
• Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners' sugar until fluffy. Frost the cooled muffins and chill until ready to serve.