Cheesy Carrot And Courgette Muffins Food

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.

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.

COURGETTE MUFFINS

Steps:

• Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
• Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
• Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
• Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
• Mix with a spoon until everything is combined, but don't worry if it is lumpy.
• Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

COURGETTE & FETA MUFFINS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line 9 holes of a muffin tray with paper cases. In a bowl, combine the flour, baking powder, bicarbonate of soda, cumin and 1/4 tsp salt.
• In a jug, whisk together the egg, buttermilk and oil. Pour the wet ingredients into the dry, and add the courgette and half the feta. Stir to just combine, but don't overmix.
• Divide the mixture between the muffin cases, and top with the remaining feta. Bake for 18-20 mins until golden brown. A skewer inserted to the centre of a muffin should come out clean and dry when the muffins are cooked. Cool on a wire rack. Will keep for 2 days in an airtight container.