Courgette & Carrot cheesy muffins
These savoury muffins are delicious straight from the oven but are also great cold. You can add them to lunchboxes, have them for breakfast or a snack.
150g Grated Courgette (1 medium Courgette)
60g Grated Carrot (1 medium carrot)
110g Mature cheddar Cheese
225g Self Raising Flour
1 large egg
1 Tblsp olive oil
1/4 tsp Finely ground black pepper
Heat the oven to 180 Degrees and rub oil into a 12 hole muffin tin or use silicone muffin cases (never paper ones).
Squeeze out any excess liquid from the Grated Carrot and courgette before starting.
In a large bowl mix together the grated Courgette, Carrot, Cheese and Self raising flour until the vegetables and cheese are all coated in flour.
In a smaller bowl beat the egg until smooth and then add the milk and black pepper. Mix together and then add to the liquid to the larger bowl.
Stir everything together gently until any dry patches have disappeared.
Spoon the mixture into the muffin tray and fill all 12 holes evenly.
Place the trays in the oven for 22-25 minutes. Check on them from around 15 minutes to be sure they are browning evenly, turn the tray if necessary.
leave to cool a little before using a knife to help release the muffins from the tin.
These freeze really well so you can add to a freezer bag or sandwich bag and pull one out in the morning to pop in lunch boxes or take out with you.