Carrot, Zucchini, Dill-Cheddar Muffins

• 2 cups whole wheat flour
• 1 tablespoon baking powder plus 1 teaspoon
• 1 teaspoon salt
• 1 tablespoons sugar
• 1 each carrots finely grated, medium size
• 1 small zucchini finely grated
• 23 cup cheddar cheese shredded
• 3 tablespoons dill weed chopped
• 3/4 cup milk
• 1/2 cup olive oil
• 2 large eggs

1. Preheat oven to 400F (200C).
2. Line a 12-cup muffin pan with paper liner, or silicon liner, or coat with cooking spray.
3. Set aside.
4. In large mixing bowl, whisk together flour, baking powder and salt until well mixed.
5. Add sugar, carrot, zucchini, cheese and dill, and mix well.
6. In another medium bowl, whisk together milk, oil and eggs until well blended.
7. Pour into dry ingredients, stir with wooden spoon until just incorporated and moistened.
8. Divide batter among prepared muffin cups evenly.
9. Bake at 400F (200C) oven for 20 to 25 minutes or until a wooden skewer inserted into centre comes out clean.
10. Let stand for 5 minutes in pan.
11. Transfer muffins from pan onto wire rack.
12. Serve warm or at room temperature.
13. Note: The muffins can be kept in a zip-lock bag or air-tight container in the fridge for 1 week or in the freezer for up to at least 1 month.
14. You can use all-purpose flour if you don't like whole wheat flour.

whole wheat flour, baking powder plus, salt, sugar, carrots, zucchini, cheddar cheese, dill, milk, olive oil, eggs

Taken from recipeland.com/recipe/v/carrot-zucchini-dill-cheddar-mu-53880 (may not work)