Recipe: 40 mins Cheese and Carrot Muffins
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Try these Cheese and Carrot Muffins the next time you have soup - they make a nice change from bread rolls. We had them with *Pumpkin Soup* but they would be good with any soup or maybe even a bean based casserole. |
Cheese and Carrot Muffins
- 10 ozs. S.R. flour
- 2 teasps. baking powder
- Pinch of salt
- 3 fluid ozs. sunflower oil
- 2 large eggs
- 10 fluid ozs. milk
- 3 ozs. grated carrots
- 4 ozs. gouda cheese
- Chopped herbs
- 1 teasp. caraway seeds
- Parmesan
- Heat the oven to 200°C and grease a 12 hole muffin tin or line with paper cases if you prefer.
- Sieve the flour with the baking powder and salt.
- Lightly combine the egg, oil & milk. Don't overmix here - just enough to combine the egg.
- Add the carrots, caraway seeds and chopped herbs to the flour.
- Tip the milk mixture into the dry stuff and mix VERY lightly - it doesn't matter if it's lumpy. Beating will ruin the muffins.
- Put a good tablesp. of the batter in the muffin tins - approx. half fill - and put a cube of cheese on top.
- Put the remainder of the carrot batter on the top of the cheese and sprinkle over some grated Parmesan.
- Bake for 20 mins. til firm and cracked on the top.
- Leave to cool in the tin for about 10 mins. before cooling on a wire rack.
[...] and I love roasted Butternut Squash so I made a soup with both – it was delicious. We ate it with *Carrot and Cheese Muffins* and crusty rolls on the first day I felt Autumn in the [...]