- 3 teaspoons baking powder
- 1 cup coarsely grated carrot
- 1 cup coarsely grated cheddar
- 1 cup coarsely grated zucchini
- 2 eggs (lightly whisked)
- ½ cup milk
- ⅓ cup olive oil
- 225 cups plain flour
Preheat oven to 180°C. Line twelve 80ml (⅓ cup) capacity muffin pans with paper cases.
Sift the flour and baking powder into a large bowl. Add the carrot, zucchini and half the cheddar. Season with salt and pepper, and mix until well combined.
Whisk the egg, milk and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 25 minutes or until golden.