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cheesy carrot and courgette savoury muffins

5.0

(6)

www.joskitchenlarder.com

Your Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 12

Cost: $0.16 /serving

Author : Jo Allison

savoury muffins veggie muffins

Ingredients

Remove All · Remove Spices · Remove Staples

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 oil1 egg lightly beaten (see notes for alternatives)salt (pepper)1 large courgette grated and liquid squeezed out (one I used was approx 340 grams)1 large carrot grated and liquid squeezed out (one I used was approx. 150 grams)

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Instructions

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Step 1

Preheat the oven to 180C/350F/ Gas Mark 4.

Step 2

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.

Step 3

In a bowl mix together flour and grated cheese. Add grated veggies and mix some more.

Step 4

Follow with all your wet ingredients and mix until well combined.

Step 5

Season to taste with salt and pepper.

Step 6

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.

Step 7

Enjoy!