Carrot, Cheese and Tomato Muffins

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Kids won’t often turn down a muffin so they are a great way to experiment with different foods and flavours. This adventurous little number features carrot, sun-dried tomato and spring onion to liven up little ones’ lunchtimes. We love this recipe shared by Annabel Karmel.

Makes 10 muffins

175g/6oz self-raising flour

1 tsp baking powder

2 eggs, beaten

2 tbsp maple syrup

6 tbsp milk

50g/2oz parmesan cheese,grated

3 spring onions, chopped

75g/3oz carrot, grated

pinch of salt

8 sun-dried 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.


Real Food Kids Will Love by Annabel Karmel is out now (Bluebird, £16.99/ £14.99 eBook)