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

175ml milk

55ml olive oil

1 egg

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