Carrot, Cheese and Tomato Muffins
Kids won’t often turn down a muffin so they are a great way to experiment with different foods and flavours. This adventurous savoury muffin features carrot, sun-dried tomato and spring onion to liven up little ones’ lunchtimes.
- Suitable For Freezing
- 10 Mins.
- 18-20 Mins.
- 10 Muffins
Ingredients
75g self-raising flour
1 tsp baking powder
2 eggs, beaten
2 tbsp maple syrup
6 tbsp milk
50g Parmesan cheese, grated (or vegetarian alternative)
3 spring onions, chopped
75g carrot, grated
pinch of salt
8 sundried tomatoes in oil, chopped
1 tsp baking powder
2 eggs, beaten
2 tbsp maple syrup
6 tbsp milk
50g Parmesan cheese, grated (or vegetarian alternative)
3 spring onions, chopped
75g carrot, grated
pinch of salt
8 sundried tomatoes in oil, chopped
Method
- Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with 10 paper cases.
- Mix the flour and baking powder in a large bowl then add all of the remaining ingredients and stir until just combined (avoid over-mixing it).
- Spoon the mixture into the muffin cases and bake in the oven for 18–20 minutes until well risen and lightly golden.
- Remove from the oven, remove the muffins from the tin (still in their cases) and leave to cool on a wire rack.
- The muffins can be frozen (once cooled) for up to 2 months.
- Defrost then reheat in the oven at 180°C/350°F/Gas 4 for 8–10 minutes until heated through.
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