Carrot, Zucchini, Dill-Cheddar Muffins Recipe

Name: Carrot, Zucchini, Dill-Cheddar Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1 tablespoon baking powder plus 1 teaspoon; 1 teaspoon salt; 1 tablespoons sugar; 1 each carrots finely grated, medium size; 1 small zucchini finely grated; ⅔ cup cheddar cheese shredded; 3 tablespoons dill weed chopped; 3/4 cup milk; 1/2 cup olive oil; 2 large eggs

Servings: persons

2 cups whole wheat flour
1 tablespoon baking powder plus 1 teaspoon
1 teaspoon salt
1 tablespoons sugar
1 each carrots finely grated, medium size
1 small zucchini finely grated
⅔ cup cheddar cheese shredded
3 tablespoons dill weed chopped
3/4 cup milk
1/2 cup olive oil
2 large eggs

1
Preheat oven to 400F (200C).
2
Line a 12-cup muffin pan with paper liner, or silicon liner, or coat with cooking spray.
3
Set aside.
4
In large mixing bowl, whisk together flour, baking powder and salt until well mixed.
5
Add sugar, carrot, zucchini, cheese and dill, and mix well.
6
In another medium bowl, whisk together milk, oil and eggs until well blended.
7
Pour into dry ingredients, stir with wooden spoon until just incorporated and moistened.
8
Divide batter among prepared muffin cups evenly.
9
Bake at 400F (200C) oven for 20 to 25 minutes or until a wooden skewer inserted into centre comes out clean.
10
Let stand for 5 minutes in pan.
11
Transfer muffins from pan onto wire rack.
12
Serve warm or at room temperature.
13
Note: The muffins can be kept in a zip-lock bag or air-tight container in the fridge for 1 week or in the freezer for up to at least 1 month.
14
You can use all-purpose flour if you don't like whole wheat flour.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 tablespoon baking powder plus 1 teaspoon, 1 teaspoon salt, 1 tablespoons sugar, and more.

Yes, Carrot, Zucchini, Dill-Cheddar Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot, Zucchini, Dill-Cheddar Muffins

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