Savoury Carrot & Parmesan Muffins
Over a year ago
4,910 views
Ingredients
- 350g plain flour
- 1 tbsp baking powder
- 175g carrots,peeled and grated
- 50g parmesan cheese
- 2 eggs
- 250g tub buttermilk
- 100ml sunflower oil
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
there easy to make and very tasty, nice to put in a picnic basket, eat on its own or with a piece of cheese or cream cheese.
Method
-
1
pre heat the oven to 200oc/400of/gas 6, line a 12 hole muffin tray with paper muffin cases, sift the flour into a mixing bowl with the baking powder, stir in the grated carrot and parmesan cheese, whisk together the eggs, buttermilk and oil, make a well in the centre of the dry ingredients and add the buttermilk mixture, combine to form a soft consistency, spoon into the paper muffin cases two thirds full, bake for 25minutes until well risen and springy to the touch, allow to cool on a wire rack.
Chef's Tips
one serving provides 200 calories, 2.5g sugar, 9.1g fat, 2g saturates, 0.5g salt.
Comments (0)