Kids love muffins, fact. And a savoury muffin is a brilliantly healthy way to get them to experiment with different foods without even realising it. Annabel Karmel, child nutrition expert, has shared her recipe for carrot, cheese and tomato muffins. "These adventurous little numbers feature carrot, sun-dried tomatoes and spring onions." Here's how to make them.
Makes 10 muffins
Preparation time 10 minutes
Cooking time 18-20 minutes
Suitable for freezing
• 175g self-raising flour
• 1 tsp baking powder
• 2 eggs, beaten
• 2 tbsp maple syrup
• 6 tbsp milk
• 50g Parmesan cheese, grated
• 3 spring onions, trimmed and chopped
• 75g carrot, grated
• Pinch of salt
• 8 sun-dried tomatoes in oil, drained and 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 the remaining ingredients and stir until just combined – avoid over-mixing.
3. Spoon the mixture into the muffin cases and bake in the preheated oven for 18-20 minutes, until well risen and lightly golden. Remove the muffins from the tin (still in their cases) and leave to cool on a wire rack.
4. Once cooled, the muffins can be frozen for up to 2 months. Defrost, then reheat in the oven at 180°C, 350°F, Gas 4 for 8-10 minutes until heated through.
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