Carrot, Zucchini, Dill-Cheddar Muffins

Directions

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.