Oaty Carrot & Thyme Muffins
Over a year ago
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Ingredients
- 175g plain flour
- 50g Porridge oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp mustard powder
- 1tsp dried thyme
- 225g carrots peeled and grated
- 100g mature cheddar cheese. grated
- 100ml vegetable oil
- 100ml milk
- 2 large eggs
Accompaniment
SponsoredNederburg Winemasters Reserve Sauvignon Blanc 2009
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours
Description
Delicious and different - spicy carrot muffins
Method
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1
1. Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4. Line a 12 hole (45ml/3tbsp capacity) patty tin with paper cases. Mix the flour, oats, baking powder, bicarbonate of soda, mustard and thyme together in a large bowl. Season with plenty of ground black pepper and a good pinch of salt.
2. Stir in the carrots and ¾s of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and mix together briefly. Spoon the mixture into the paper cases, sprinkle over the remaining cheese. Bake for 20-25 mins or until risen and golden brown on top. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. Best served slightly warm.
Recipe is suitable for freezing. Place the cold muffins in a plastic bag and freeze for up to 6 months.
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