Cheese Carrot And Courgette Muffins Recipes

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!

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.

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.

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.

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.

CREAM CHEESE CARROT MUFFINS

Steps:

• Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, egg and oil; stir into the dry ingredients just until moistened. , Fill 12 greased muffin cups one-third full. In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.