Wholemeal carrot and courgette muffins - recipe

Ingredients

Recipe , Muffins 2 , Courgette , Carrot

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1

Preheat the oven to 170°C (fan 150°C, gas mark 3) and line a 12 hole muffin tin with muffin cases.
2
Sift together the flour, baking powder, bicarbonate of soda and salt.

For this step you'll need:
- 280g Plain wholemeal flour
- 1 tbsp Baking powder
- ½tsp Bicarbonate of soda
3
Pour the milk into a jug, add the eggs and mix together.

For this step you'll need:
- 250ml Milk (whole)
- 2 Egg(s) (free range) large
4

Make a well in the centre of the dry ingredients, then using a freestanding mixer or hand held electric whisk mix on a slow speed, slowly add the milk mixture.
5
Next add the melted butter and whisk on a medium speed until smooth

For this step you'll need:
- 85g Butter (unsalted) melted
6
Add the carrot, courgette and cheese and stir in by hand until evenly mixed.

For this step you'll need:
- 60g Carrot(s) grated
- 60g Courgette(s) grated
- 100g Cheddar cheese grated
7

Bake in the oven for 30-35 minutes until golden and springy to the touch.
8

Allow to cool then transfer onto a wire rack.

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