This is a recipe from netmums. You can replace the carrots and courgettes with other things.
For the base mix
125g extra-mature cheddar cheese
225g self-raising flour
55ml olive oil
salt (to taste)
pepper (to taste)
For the carrot and courgette muffins
1 large carrot, grated
1 large courgette, grated
Preheat oven to 200’C.
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