Great for getting kids to eat their veggies!
Cook time: 25 mins
Makes 12 muffins
Savoury muffins freeze well. Freeze them in an airtight container. Defrost individual muffins as you need them.
Halve the ingredients if you’re short of freezer space to make around six muffins.
If you don’t have carrot you can make this recipe without – or replace it with another vegetable, like courgette or peas.
If you’re hiding veggies from picky kids, try whizzing them in a food processor so they can’t see them (just bear in mind that if you’re using greens, the mixture might end up a funny colour!).
300g self-raising flour (or 300g plain flour plus 4 tsp of baking powder)
125g grated cheese
2 handfuls of grated carrot (optional)
65g butter (use unsalted for toddlers if you’re conscious of salt intake)
300ml whole or semi-skimmed milk
1 egg, beaten
1 tsp mustard (optional)
Preheat the oven to 200C (fan 180C) and line a muffin tray with reusable muffin cases.
Measure out the flour and sieve it into a large mixing bowl, then stir in the grated cheese, carrot and sweetcorn kernels.
Melt the butter and combine it together with the milk, beaten egg and mustard (optional) in another bowl or jug. Mix well, then pour into the flour, cheese and sweetcorn mixture and stir well.
Spoon the mixture into the reusable muffin cases, leaving a little room at the top for them to rise. Bake in the oven for 25 mins, or until they are golden brown.