Carrot, Zucchini and Dill Muffins

Ingredients

2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1/2 cup finely grated carrot
1/2 cup finely grated zucchini, squeezed between your hands to remove excess moisture
1/2 cup grated light tasty cheese
2 tablespoons fresh dill, chopped
3/4 cup milk
1/4 cup extra light olive oil
2 eggs
1 teaspoon sea salt flakes

Method

Step 1: Preheat oven to 200°C. Lightly grease 2 x 12 1/3 cup capacity muffin pan.
Step 2: Sift flour and baking powder into a large bowl. Stir in sugar, carrot, zucchini, cheese and dill. Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined
Step 3: Divide mixture evenly between muffin holes. Sprinkle tops with sea salt. Bake for 12 to 15 minutes or until a skewer inserted into the centre of a muffin comes out clean. Stand for 5 minutes in pan before turning onto a wire rack. Serve warm or at room temperature.

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