Cheddar, Carrot and Sultana Muffins

I’ve finally bought a muffin baking tray and I wanted to inaugurate it with a brand new recipe.

With pregnancy I need to snack more often and I often find myself peckish at around 11.00.

It’s an odd time, where I start craving savoury and sweet at the same time.

So I’ve decided to work on this elevensies, a cheese muffin combined with the sweetness of carrots and sultanas.

They are fluffy, tasty, wholesome, filling and delicious.

12 muffins

  • 150 gr. wholewheat flour
  • 50 gr. rolled oats
  • 100 gr. extra mature cheddar
  • 4 small carrots
  • 1 small red onion
  • 2 handfuls sunflower seeds
  • a good handful walnuts
  • 1 tablespoon honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon caraway seeds
  • 50 gr. sultanas
  • 150 ml yogurt
  • 80 ml olive oil
  • 3 eggs

Pre-heat oven to 200C.

Chop the onion finely and sweat for a couple of minutes in olive oil. Chop the carrots -it’s a good job for the food processor- and add them to the onion for a few more minutes. Add the honey and remove from hob and let it cool down.

In a big bowl, mix all the dry ingredients; flour, oat, baking powder, sunflower and caraway seeds, walnuts, sultanas, and cheese broken into small nuggets. Add carrots and onions.

In a medium bowl, mix eggs, yogurt and olive oil. Incorporate into the dry mix.

Place the resulting mix in the muffins cases, in the baking tray.

Bake for 20-25 minutes until golden.


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