Zucchini, Potato, Carrot & Cheese Muffins

Ingredients (Makes 12 muffins)

• 1 medium zucchini, grated
• 1 medium potato, grated
• 1 medium carrot, grated
• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tsp dried mixed herbs or oregano (optional)
• 1 cup (100 g) grated cheddar cheese (or mozzarella)
• 2 large eggs
• ⅓ cup (80 ml) milk
• ¼ cup (60 ml) vegetable oil or melted butter

Instructions

1. Preheat the oven to 180°C (350°F). Grease or line a 12-cup muffin tin.
2. Grate the zucchini, potato, and carrot. Squeeze out as much excess moisture as possible using a clean kitchen towel.
3. In a large bowl, whisk together the flour, baking powder, salt, pepper, garlic powder, and herbs.
4. Stir in the grated vegetables and cheese until evenly coated with the flour mixture.
5. In another bowl, whisk the eggs, milk, and oil.
6. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
8. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Tips

• Add 2–3 tablespoons chopped chives, parsley, or spring onions for extra flavor.
• Mix in a pinch of paprika or chili flakes if you like a little heat.
• For a whole-grain version, replace up to half the all-purpose flour with whole wheat flour.
• Store in an airtight container for 3 days in the refrigerator or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in the oven.