Savory Carrot and Zucchini Muffins

2 cups ap flour, sifted

1 tsp baking soda

3 tsp baking powder

1 tsp sea salt

1 cup milk of choice

½ cup sunflower oil

1 tbsp organic apple cider vinegar

1 medium sized zucchini, grated and liquid squeezed out through a clean kitchen towel

2 small carrots, grated

½ cup grated cheddar cheese

1 bunch fresh dill, finely chopped, reserve a small amount for finishing

1/3 cup sunflower or pumpkin seeds for topping

Preheat the oven to 400°F. Line muffin tray.

In a large mixing bowl, add flour, baking soda, baking powder, and sea salt. Whisk to combine. Make a small well in the dry ingredients, and add the milk, oil, and apple cider vinegar. Stir until well combined. Fold in the zucchini, carrots, grated cheese and most of the dill.

Fill each muffin well 3/4 full with batter. Top with seeds. Bake for 20 minutes, or until a toothpick in the center comes out very nearly clean (residual heat will take your muffins the rest of the way). Cool before serving.


Yield: 12 servings