Zucchini, Potato & Cheese Muffin Loaf

Zucchini, Potato & Cheese Muffin Loaf

Recipe adapted from the book
Breads & Muffins, p. 10.

Ingredients:
(Makes 12 muffins or one 7"x7" square loaf)

(A) 1 medium Russet potato, peeled & shredded; 1/2 medium zucchini, shredded & drained

(B) 75g butter, melted; 2 cups all-purpose flour; 3/4 cup corn flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon muscovado sugar

(C) 2 small eggs; 1 cup milk; 40g Cheddar cheese, shredded


How to:

1. Preheat oven to 200°C for at least 10 minutes. Line a 7"x7" square cake tin with baking sheet.

2. Sift (B) in a large bowl. Add melted butter. Mix until combined.

3. Put (C) in a medium bowl and whisk well.

4. Add (A) into the egg-milk-cheese mixture. Then, pour this wet mixture into the flour-butter dry mixture. Stir until combined.

5. Pour batter into the prepared cake tin.

6. Bake for 45-50 minutes until top is golden brown and a skewer inserted into the center comes out clean. Leave to cool in the cake tin for 5 minutes before transferring to a wire rack for further cooling.

Before going into the preheated oven.



Bake for 45-50 minutes until top is golden brown.

Moist and hearty, good with your fav cuppa!

This post is linked to the event, Little Thumbs Up (August 2014 Event: Flour) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Diana (Domestic Goddess Wannabe).

 

I'm also submitting this post to Cook-Your-Books #15 hosted by Joyce of Kitchen Flavours.