Cheesy Carrot Zucchini Muffins
Cheesy Carrot Zucchini Muffins
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients
- 1 large egg
- 1/4 cup milk
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Add-ins
- 1/2 cup carrot, finely grated
- 1/2 cup zucchini, finely grated, excess moisture squeezed out
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease or line 4 cups of a muffin tin with paper liners.
⏱️ 5 min•🌡️ 375°F - 2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper until well combined.
⏱️ 2 min - 3
In a separate medium mixing bowl, whisk the large egg, 1/4 cup milk, 2 tablespoons milk, and vegetable oil until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the grated carrot, grated zucchini, and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min - 6
Divide the batter evenly among the 4 prepared muffin cups.
⏱️ 2 min - 7
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 375°F - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Carrot Zucchini Muffins
Ingredients
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients
- 1 large egg
- 1/4 cup milk
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Add-ins
- 1/2 cup carrot, finely grated
- 1/2 cup zucchini, finely grated, excess moisture squeezed out
- 1/2 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F. Lightly grease or line 4 cups of a muffin tin with paper liners.
⏱️ 5 min•🌡️ 375°F - 2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper until well combined.
⏱️ 2 min - 3
In a separate medium mixing bowl, whisk the large egg, 1/4 cup milk, 2 tablespoons milk, and vegetable oil until smooth.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
Gently fold in the grated carrot, grated zucchini, and shredded cheddar cheese until evenly distributed throughout the batter.
⏱️ 2 min - 6
Divide the batter evenly among the 4 prepared muffin cups.
⏱️ 2 min - 7
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 375°F - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min