Prepare a 12 cup muffin tray (greased or lined with muffin cups)
Grate the onion, zucchini and carrot
Squeeze out the excess juices from the grated vegetables, I do this by holding the grated veggies in my hand over a sink and squeezing. The volume of the veggies will reduce after squeezing
Grate the cheese
In a large mixing bowl combine the dry ingredients (flours, spices and baking powder and salt) I use a whisk or fork to combine them evenly.
In A second bowl whisk the wet ingredients (oil, milk and eggs)
Combine the wet and dry ingredients
Stir through the grated vegetables and 1 cup of grated cheese
Portion the batter into the muffin tin
I sprinkle the extra ¼ cup of cheese on top of each muffin
Bake for 20-25 minutes until cooked and the centre of the muffin springs back when pushed
Cool for 5-10 minutes in the tray
Remove from the tray and cool on a cooling rack, before storing them in an airtight container.
Notes
If you are preparing these muffins for a child under 1 yr of age, leave out the salt
I use olive oil in this recipe, I like the savoury flavour it contributes to the muffins
Wholemeal flour and whole wheat flour can be a little different, but they will both work fine in this recipe
I use a 50:50 mix of plain flour and wholemeal flour, the recipe will work with 100% wholemeal flour but it will be denser
If you don't have zucchini you can sub with grated broccoli
If you don't have carrot you can substitute for any grated root vegetable (sweet potato, parsnip)