My kids love a good breakfast muffin. We often do the no added sugar banana muffins on a weekend morning, but sometimes a savoury muffin or two can be a really good meal.
It’s an odd combination, carrot and cheese. I wont lie. I wouldn’t normally associate these two flavours together, but it really works. Mainly because when cooked, you actually cant taste the carrot. At all. And because many kids like a cheesy flavour, it’s an added bonus that the colour of the cheese can disguise the vegetable. Here, I’m suggesting a red/orange cheddar because its the same colour as the carrot, but that’s entirely your choice. I used regular cheddar and it was still fine.
This is also an adaptable recipe, and you could try carrot and courgette, if you want. (I would suggest 4 carrots and 2 courgettes if doing this). I’m tempted to try parsnip but I’m not sure that’s a step too far for my lot.
But here’s the deal. You need to really pulse the vegetables in the blitzer. I’m not talking just a cheese grater. I mean really finely chopped. And, to be honest, once the blitzer is requiring washing up, you might as well bung the rest of the ingredients in.
You will need:
120g melted butter
4 eggs
6 grated carrots
300g SR Flour
Grated red/orange cheddar
Pinch of cinnamon
Orange zest
Blitz all ingredients, except the flour, in the magimix.
Transfer to another bowl and fold the flour in until just combined. Don’t overdo the mixing.
Spoon into a lined muffin tin and bake at 200 for around 15 minutes until golden and risen.
We got a big thumbs up for these tonight!
The Real Veggie Kids 