Oaty Carrot & Thyme Muffins
Preparation time: 10 mins Cooking time: 20-25mins Serves 12
Per serving: 198 calories, 12.5g fat, 3.2g saturates, 0.48g salt
175g/6oz plain flour
50g/2oz porridge oats
7.5ml/1 1/2tsp baking powder
2.5ml/1/2tsp bicarbonate of soda
10ml/2tsp mustard powder
5ml/1tsp dried thyme
salt and ground black pepper
225g/8oz carrots, washed, and coarsely grated
100g/4oz Mature Cheddar cheese, grated
100ml/4 floz vegetable oil
100ml/4 floz milk
2 large eggs
- Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4. Line a 12 hole (45ml/3tbsp capacity) patty tin with paper cases. Mix the flour, oats, baking powder, bicarbonate of soda, mustard and thyme together in a large bowl. Season with plenty of ground black pepper and a good pinch of salt.
- Stir in the carrots and ¾s of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and mix together briefly. Spoon the mixture into the paper cases, sprinkle over the remaining cheese. Bake for 20-25 mins or until risen and golden brown on top. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. Best served slightly warm.
Recipe is suitable for freezing. Place the cold muffins in a plastic bag and freeze for up to 6 months.