Savoury muffins are one of the most successful ways I know of to get some veggies into the kids and these Cheese And Carrot Muffins are packed full of fresh carrot, giving you a head start on the days vegetable quota!
Course: Baking, Muffins
Cuisine: Clean Eating
Keyword: Cheese and carrot muffins
Servings: 8muffins
Author: Stephanie
Ingredients
1CupFlour All purpose, wholemeal
1CupGrated carrot Fresh
1Egg
½CupFeta cheese Or cheddar
¼CupButter Melted
¼tspSalt
1tspBaking powder
½CupMilkDairy, soy, oat
Instructions
Heat your oven to 200c or 390f and grease a muffin tin with butter really well so your muffins pop out with any problems!
In a large mixing bowl add the flour baking powder and salt and combine
In a smaller mixing bowl whisk the egg and melted butter together and then add it to the flour bowl, combining gently to make sure it's all mixed in but try not to over mix it
Add the milk and stir until you have a workable mixture
Stir through the shredded carrot and cheese until all the carrot and cheese is coated in the muffin mixture
Using a couple of dessert spoons, spoon the mixture into the muffin tin. Add a little shredded cheddar to the top of each muffin
Bake in the hot oven for 20 minutes until the muffins have risen and are golden on top and the cheese has melted
Remove from the oven, let them sit on a wire rack for 10-15 minutes and then serve!