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.
- 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.