Vegetable-Cheese Muffin 1

Preheat oven to 160°C (fan).

Finely grate the zucchini and carrot, coarsely grate the fontina and finely chop the parsley.

Mix Type 405 flour, Type 1050 flour, baking powder and baking soda in a bowl.

Beat the egg, oil, buttermilk and salt in a second bowl until frothy.

Gently fold in the flour mixture into the egg mixture just until a batter forms.

Fold in the zucchini, carrot, cheese and parsley.

Spoon the batter into the greased wells.

Bake in the preheated oven for 20–25 minutes.

Let muffins rest in the tin for 5 minutes, then remove and serve while still warm.