Vital Veg, organic farm, carrots

Courgette and Carrot Savoury Muffins

125g extra-mature cheddar cheese
225g self-raising flour
175ml milk
55ml olive oil
1 egg
1 large carrot, grated
1 large courgette, grated
salt and pepper, to taste

You will need a muffin tin. Recipe makes 10-12 muffins, depending on the size of your tin.

Preheat the oven to 200'C/ 400'F/ Gas mark 6
Make sure you squeeze out the courgettes and carrots to remove any excess liquid
In a bowl, mix together the dry ingredients - flour, cheese, carrot and courgette
Add in the oil, milk and egg and stir it all together to form a smooth, slightly gloopy batter
Lightly grease the muffin tins with oil and spoon the mixture in evenly, about 2/3 the way to the top of each tin
Bake in the middle of the oven for 20-25 minutes
The muffins are ready when they are risen, golden on top and fairly dense to the touch
Leave them to cool for a few minutes before serving them warm