fbpx

Carrot, Cheese and Tomato Muffins

Kids won’t often turn down a muffin so they are a great way to experiment with different foods and flavours. This adventurous savoury muffin features carrot, sun-dried tomato and spring onion to liven up little ones’ lunchtimes.

 

Recipe Saved

Ingredients

75g self-raising flour
1 tsp baking powder
2 eggs, beaten
2 tbsp maple syrup
6 tbsp milk
50g Parmesan cheese, grated (or vegetarian alternative)
3 spring onions, chopped
75g carrot, grated
pinch of salt
8 sundried tomatoes in oil, chopped

Method

  1. Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with 10 paper cases.
  2. 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).
  3. Spoon the mixture into the muffin cases and bake in the oven for 18–20 minutes until well risen and lightly golden.
  4. Remove from the oven, remove the muffins from the tin (still in their cases) and leave to cool on a wire rack.
  5. The muffins can be frozen (once cooled) for up to 2 months.
  6. Defrost then reheat in the oven at 180°C/350°F/Gas 4 for 8–10 minutes until heated through.

Similar Recipes

Some more recipes for you to try

OUR APP

Annabel Karmel’s No.1
Rated Baby & Toddler Recipe App

Discover our brand NEW App, jam-packed with over 650+ recipes. NEW recipes every week, Meal Planners, Shopping Lists, Weaning Guide, Allergy Tracker + lots more!

Start your FREE trial today!

Related Products

Similar products you might enjoy!

Scroll to Top

Join the AK Family

Join our AK Family today for FREE and gain access to a fantastic selection of  benefits, such as 900+ exclusive recipes, unmissable monthly competitions, vouchers and promotional offers & lots more!

Log in

Login to the AK family for exclusive member benefits.