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Oaty organic carrot and oregano muffins

These savoury muffins make a tasty home-from-school. Or why not pop one into a packed lunch?

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 8

Ingredients

  • 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

Instructions

  1. 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.

  2. Mix together the cooled butter, milk and eggs. Stir in the grated organic carrots.

  3. In a separate large mixing bowl, combine the flour, baking powder, dried herbs, porridge oats and salt.

  4. 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.

Recipe Notes

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.