Oaty organic carrot and oregano muffins
These savoury muffins make a tasty home-from-school. Or why not pop one into a packed lunch?
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
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.
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.
| Per 100g (recipe) | Per serving 82g | RI (%) per 100g (recipe) | RI (%) per serving | |
| Energy KJ | 1137 | 933 | 14% | 11% |
| Calories Kcal | 273 | 224 | 14% | 11% |
| Fat | 19g | 15g | 27% | 21% |
| Of which saturates | 11g | 8.7g | 55% | 44% |
| Carbohydrate | 19g | 16g | 7% | 6% |
| Of which Sugars | 2.2g | 1.8g | 2% | 2% |
| Fibre | 1.6g | 1.3g | 6% | 5% |
| Protein | 5.9g | 4.9g | 12% | 10% |
| Salt | 1.1g | 0.9g | 18% | 15% |