Vegetable Cheese Muffin 2

Preheat the oven to 160°C (fan). Lightly grease a muffin tin (without paper liners).

Coarsely grate the Emmental, finely grate the zucchini and carrot, and roughly chop the sunflower seeds.

In a large bowl, mix Type 1050 flour, Type 405 flour, baking powder, baking soda, parsley, grated cheese, vegetables and sunflower seeds well.

In a second bowl, whisk the egg, oil, buttermilk and salt briefly until frothy.

Add the wet ingredients to the flour mixture and fold in only briefly, just until a batter forms.

Divide the batter evenly among the prepared wells and bake in the oven for 20–25 minutes.

Let the muffins rest in the pan for 5 minutes, then carefully remove them and serve best while still warm.