Oaty Carrot and Thyme Muffins

Name: Oaty Carrot and Thyme Muffins
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: British
Ingredients: 175g plain flour; 50g porridge oats; 1/2 tsp baking powder; 1/2 tsp bicarbonate of soda; 2 tsp mustard powder; 1 tsp dried thyme; salt and ground black pepper; 225g carrots, coarsely grated; 100g vegetarian mature Cheddar, grated; 100ml vegetable oil; 100ml milk; 2 large free-range eggs

Serves: 12

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Oaty Carrot and Thyme Muffins Recipe: Veggie

Ingredients
Method

Ingredients:

175g plain flour

50g porridge oats

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

2 tsp mustard powder

1 tsp dried thyme

salt and ground black pepper

225g carrots, coarsely grated

100g vegetarian mature Cheddar, grated

100ml vegetable oil

100ml milk

2 large free-range eggs

method:

Line a 12-hole muffin 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.
Stir in the carrots and 3/4 of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and stir briefly.
Spoon the mixture into the paper cases, sprinkle over the remaining cheese, and bake for 20-25 minutes or until risen and golden brown on top. Cool in the tin for five minutes before transferring to a wire rack to cool completely. Best served slightly warm.

Print Recipe www.bitishcarrots.co.uk