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Preheat your oven to 375°F. Lightly grease or line 4 cups of a muffin tin with paper liners.
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.
In a separate medium mixing bowl, whisk the large egg, 1/4 cup milk, 2 tablespoons milk, and vegetable oil until smooth.
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.
Gently fold in the grated carrot, grated zucchini, and shredded cheddar cheese until evenly distributed throughout the batter.
Divide the batter evenly among the 4 prepared muffin cups.
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
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.

Preheat your oven to 375°F. Lightly grease or line 4 cups of a muffin tin with paper liners.
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.
In a separate medium mixing bowl, whisk the large egg, 1/4 cup milk, 2 tablespoons milk, and vegetable oil until smooth.
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.
Gently fold in the grated carrot, grated zucchini, and shredded cheddar cheese until evenly distributed throughout the batter.
Divide the batter evenly among the 4 prepared muffin cups.
Bake for 18 to 22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
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.