Name: Carrot, zucchini and dill muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 4.00 gm baking powder; 40.00 gm caster sugar; 125.00 ml finely grated carrot; 125.00 ml finely grated zucchini, squeezed between your hands to remove excess moisture; 125.00 ml coarsely grated Swiss cheese; 40.00 ml dill, chopped; 193.13 gm milk; 113.75 gm extra light olive oil; 2 eggs; 4.80 gm sea salt flakes

Carrot, zucchini and dill muffins

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Pack lunch-box with savory carrot and zucchini muffins.

Ingredients:

300.00 gm self-raising flour
4.00 gm baking powder
40.00 gm caster sugar
125.00 ml finely grated carrot
125.00 ml finely grated zucchini, squeezed between your hands to remove excess moisture
125.00 ml coarsely grated Swiss cheese
40.00 ml dill, chopped
193.13 gm milk
113.75 gm extra light olive oil
2 eggs
4.80 gm sea salt flakes

Instructions:

Preheat your oven to 200°C, then lightly grease a muffin pan with 1/3-cup capacity.
In a large bowl, gently combine sifted flour and baking powder with sugar, carrot, zucchini, cheese, and dill. In a separate jug, whisk together milk, oil, and eggs. Pour the wet mixture into the dry ingredients and stir with a large metal spoon until just combined.
Portion out the mixture into each muffin hole, ensuring they are evenly filled. Top each muffin with a sprinkle of sea salt. Bake in the oven for 12 to 15 minutes or until a skewer inserted in the center of a muffin comes out clean. Let them rest in the pan for 5 minutes before transferring to a wire rack. Enjoy your muffins warm or at room temperature.

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