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Carrot, Zucchini, Dill-Cheddar Muffins

Carrot, Zucchini, Dill-Cheddar Muffins Carrot, Zucchini, Dill-Cheddar Muffins Carrot, Zucchini, Dill-Cheddar Muffins Carrot, Zucchini, Dill-Cheddar Muffins Carrot, Zucchini, Dill-Cheddar Muffins

Easy, delicious and packed with goodness. They are great for breakfast, lunch or snack.















2 cups whole-wheat flour
1 tablespoon baking powder
plus 1 teaspoon
1 teaspoon salt
1 tablespoons sugar
1 each carrots
finely grated, medium size
1 small zucchini
finely grated
cup cheddar cheese
3 tablespoons dill weed
¾ cup milk
½ cup olive oil
2 large eggs


Preheat oven to 400℉ (200℃).

Line a 12-cup muffin pan with paper liner, or silicon liner, or coat with cooking spray. Set aside.

In large mixing bowl, whisk together flour, baking powder and salt until well mixed.

Add sugar, carrot, zucchini, cheese and dill, and mix well.

In another medium bowl, whisk together milk, oil and eggs until well blended.

Pour into dry ingredients, stir with wooden spoon until just incorporated and moistened.

Divide batter among prepared muffin cups evenly.

Bake at 400℉ (200℃) oven for 20 to 25 minutes or until a wooden skewer inserted into centre comes out clean.

Let stand for 5 minutes in pan. Transfer muffins from pan onto wire rack.

Serve warm or at room temperature.

Note: The muffins can be kept in a zip-lock bag or air-tight container in the fridge for 1 week or in the freezer for up to at least 1 month.

You can use all-purpose flour if you don't like whole wheat flour.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 19857% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 259mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 20% Vitamin C 1%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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