Carrot, Cheese and Tomato Muffins

Name: Carrot, Cheese and Tomato Muffins
Yield: Makes 10 muffins
Ingredients: 8 sun-dried tomatoes in oil, chopped; pinch of salt; 6 tbsp milk; 2 tbsp maple syrup; 2 eggs, beaten; 3 spring onions, chopped; 50 g/2 oz parmesan cheese, grated; 75 g/3 oz carrot, grated; 175 g/6 oz self-raising flour; 1 tsp baking powder

Preparation info

Makes
10
muffins

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

Kids won’t often turn down a muffin so they are a great way to experiment with different foods and flavours. This adventurous little number features carrot, sun-dried tomato and spring onion to liven up little ones’ lunchtimes.

Ingredients

175 g/6 oz self-raising flour
1 tsp baking powder

Lunch
Vegetarian
Spring

Method

Preheat the oven to 180°C/350°F/Gas 4 and line a 12-hole muffin tin with 10 paper cases.

Mix the flour and baking powder in a large bowl then add all of the remaining ingredients and stir until just combined (avoid over-mixing it).

Spoon the mixture into the muffin case