Isabelle Approved: Savoury Carrot and Courgette Muffins

Over the last few weeks, I've been worrying that Isabelle has been getting too much of the same foods for lunch. I don't usually eat lunch, so I'm not used to having to think of lots of different things to eat for lunch. As Isabelle loves rice cakes, I tend to give her those a lot with lots of different toppings -hummus, mashed avocado, cottage cheese, cream cheese... But I wanted to branch out and give her something a bit different, so decided to go for some savoury muffins.
These muffins are so simple to make - I made them during one of Isabelle's naps (30mins) - and they are lovely and healthy too. Isabelle loved them, and I'm planning on making lots of different varieties in the future (banana and date are being made tomorrow!).
(This makes 12 large muffins)
Ingredients
- 2 cups self raising flour
- 1 cup milk
- 3/4 of a cup of grated cheese (the stronger the better!)
- 150g of butter (melted)
- 1 egg, lightly beaten
- 1 large carrot
- 1 large courgette (or 5 baby courgettes)
- handful raisins

Method
- Preheat the oven to 180C
- Grate the carrot and courgette, and then squeeze out the excess water. Grate the cheese
- Sift the flour into a bowl, and then add the rest of the dry ingredients and mix together
- Add the butter, egg and milk and mix the whole lot together very well (at this point it will look somewhat like coleslaw...)
- Divide the mixture between 12 muffin cases, and pop into the oven for roughly 30mins
- Cool on a wire rack and enjoy! Store in an airtight container, or in the freezer.

So easy to make, and great to give to Isabelle as part of her lunch!