Zucchini, Potato, Carrot & Cheese Muffins

Preheat the oven to 180°C (350°F). Grease a muffin tin or line with paper cups.

Combine the vegetables: In a bowl, mix grated zucchini, potato, and carrot.

Add wet ingredients: Stir in the eggs and vegetable oil until well combined.

Mix in dry ingredients: Add shredded cheese, flour, baking powder, salt, pepper, and herbs (if using). Mix until the batter is uniform.

Fill the muffin tin: Spoon batter into the prepared cups, filling about 2/3 full.

Bake: Place in the oven for 20–25 minutes, until muffins are golden and firm to the touch.

Cool and serve: Let muffins cool slightly before removing from the tin. Serve warm or at room temperature.

Tips & Variations

Cheese swap: Try cheddar, gouda, or feta for different flavors.

Extra vegetables: Add finely chopped spinach or bell pepper.

Make it lighter: Replace half the flour with whole wheat flour for a more wholesome muffin.

Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.