Small, soft savory muffins with grated vegetables tucked inside. This recipe is an easy option for kids who are reluctant to eat vegetables and is great for lunchboxes.
Whisk the egg, milk, and cooking oil. Stir in the grated zucchini, carrot, and most of the grated cheese.
Sift in the flour and baking powder and mix until you have a pourable batter.
Divide the batter among the muffin cups and sprinkle the remaining grated cheese over the tops. Bake in an oven preheated to 180°C / 355°F for about 25 minutes, until golden on top.
Finely grating the vegetables helps them blend into the muffins. Contains gluten (wheat flour), eggs, and dairy (milk and mild Turkish cheese). Store the muffins in a covered container for up to 2 days, or freeze for up to 1 month and reheat as needed.
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