Oaty organic carrot and oregano muffins
These savoury muffins make a tasty home-from-school. Or why not pop one into a packed lunch?
- 125 g butter, melted and cooled slightly
- 2 tbsp milk
- 2 large eggs, beaten
- 200 g British organic carrots, peeled and grated
- 100 g wholemeal self-raising flour
- 1 tsp baking powder
- 2 tsp dried oregano or mixed dried herbs
- 75 g porridge oats
- 1/2 tsp salt
Preheat the oven to 200°C, fan oven 160°C, Gas Mark 6. Line a muffin tin with 8 paper muffin cases or squares of baking paper.
Mix together the cooled butter, milk and eggs. Stir in the grated organic carrots.
In a separate large mixing bowl, combine the flour, baking powder, dried herbs, porridge oats and salt.
Stir the wet ingredients into the dry ingredients, taking care that you don’t over-mix. Share the mixture between the muffin cases and bake for 25-30 minutes, until firm and golden. Cool on a wire rack.
Cook’s tips: The secret of successful muffins is to avoid over-mixing the wet and dry ingredients. Freeze some of the muffins in a freezer bag or box – they will keep for up to 3 months. Use organic ingredients where possible.
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||11g||8.7g||55%||44%|
|Of which Sugars||2.2g||1.8g||2%||2%|