Carrot, zucchini and dill muffins

Carrot, zucchini and dill muffins

40 mins



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


  • Step 1 Preheat oven to 200°C. Lightly grease a 12 x 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.

Recipe courtesy of

Makes 12

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