Oaty Carrot & Thyme Muffins

Oaty Carrot & Thyme Muffins
 
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by freshherbs

 
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Ingredients

Ingredients
Method
 
  • 175g/6oz plain flour
  • 50g/2oz porridge oats
  • 7.5ml/1 1/2tsp baking powder
  • 2.5ml/1/2tsp bicarbonate of soda
  • 10ml/2tsp mustard powder
  • 5ml/1tsp dried thyme
  • salt and ground black pepper
  • 225g/8oz carrots, washed, and coarsely grated
  • 100g/4oz Mature Cheddar cheese, grated
  • 100ml/4 floz vegetable oil
  • 100ml/4 floz milk
  • 2 large eggs
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.

Oaty Carrot & Thyme Muffins

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This recipe was uploaded by freshherbs

 
 
Recipe is suitable for freezing. Place the cold muffins in a plastic bag and freeze for up to 6 months.

Method


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.
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