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.


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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


  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.

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