Recipe: 40 mins Cheese and Carrot Muffins

Recipe Carrot and Cheese Muffins

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
  1. Heat the oven to 200°C and grease a 12 hole muffin tin or line with paper cases if you prefer.
  2. Sieve the flour with the baking powder and salt.
  3. Lightly combine the egg, oil & milk. Don't overmix here - just enough to combine the egg.
  4. Add the carrots, caraway seeds and chopped herbs to the flour.
  5. 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.
  6. Put a good tablesp. of the batter in the muffin tins - approx. half fill - and put a cube of cheese on top.
  7. Put the remainder of the carrot batter on the top of the cheese and sprinkle over some grated Parmesan.
  8. Bake for 20 mins. til firm and cracked on the top.
  9. Leave to cool in the tin for about 10 mins. before cooling on a wire rack.
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  1. Pingback: scullerymaidsblog.com » Blog Archive Recipe: 1 Hour Pumpkin Soup

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