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Carrot and courgette savoury muffins


  • 1 cup of self raising flour
  • 1 cup of milk
  • 1 egg
  • 1 handful of grated courgette
  • 1 handful of grated carrot
  • 1 handful of grated cheddar cheese
  • black pepper to taste
  • Cooking spray



  • Put all of the ingredients into a bowl and mix well.
  • Lightly grease a muffin tray with cooking spray
  • Put a tbsp of the mixture into each section of the muffin tray.
  • Bake in the oven for 25 minutes at 180 c until golden and cooked through.
  • Allow to cool.


  • Serve and enjoy!



These muffins are great for batch cooking and can be frozen for a handy lunch or snack in a hurry!

31 Replies to “Carrot and courgette savoury muffins”

  1. Hi- have attempted these this evening. When cooked- what is the consistency meant to be like inside? Has had more than 20 mins but don’t know if cooked.

  2. Hi. I’ve tried making these twice and both times they seem raw inside. Second batch had more than 25 mins. What am i doing wrong?

    1. Ooh I’m not sure… They are usually slightly moist inside when I first take them out due to the cheese and veg but they firm up as they cool. Maybe they need a little more flour? :-/

      1. Just about to make these and saw the comment about them still being wet. Just a thought but Courgette can be quite watery. I make a courgette meatball type thing and I fry the courgette gently before using which gets rid of some of the water. Might be worth trying!

  3. My little girl won’t eat carrot or courgette, but has just polished off a whole muffin, and is now asking for more. Result! Thank you.

  4. Stumbled across your website whilst beginning our blw journey. This is the first recipe we’ve made and my little girl absolutely loves these not to mention my teenagers!! Thank you

  5. Hi Kayley,

    My daughter (13months) & I just made these together, but carrot & apple instead. They were amazing! Having to make a second batch now cos her Daddy keeps pinching them

  6. Hi, just made a batch of these, so tasty! Just wondered about the cup measurement, my measuring jug has cups, is that what you use? I am complete novice, so delighted they were a success!

  7. Hi, just attempting this recipe, I would like to ask how long can they stay in freezer and how do you thawed them? Many thanks x

    1. I usually keep them in the freezer for a few months then just take one out in the morning and thaw at room temperature so it’s ready for lunch time 🙂 You can pop them in the microwave too if you want to do it faster but they do tend to go a bit softer this way.

  8. They look great, can you just clarify please how much milk (in ml?) and flour as I’m not sure about cups!

  9. I’m keen on using wholemeal flour instead of SR flour. Would you know how much baking soda/ powder to add please? Thank you

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