Free Recipe

Carrot and Cumin Savoury Muffins

  • Wheat Free
  • No Added Sugar

These savoury muffins combine aromatic cumin with sweet carrots. They are a fantastic alternative to sandwiches or crisp breads in a lunchbox. You can even fill them with cheese, hummus or avocado.

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1/2 tsp ground cumin
  • 60g pecorino cheese, finely grated
  • 250g wholegrain spelt flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp salt
  • 290g natural yogurt
  • 2 eggs, beaten
  • 150g finely grated carrots

Method

  1. Preheat the oven to 180 degrees centigrade.
  2. Sauté the onion in the olive oil until soft.
  3. Add the cumin, stir, then switch off the heat and leave the onion to cool.
  4. Meanwhile in one large bowl mix together the cheese, flour, baking powder, bicarbonate of soda and salt.
  5. In another slightly smaller bowl mix together the yogurt, eggs and carrots with the cooled onion.
  6. Add the wet mixture to the dry ingredients.
  7. Stir to combine.
  8. Place the mixture into a muffin tin. You should be able to fill 12 holes.
  9. Bake 25 minutes at 180 degrees centigrade.
  10. Leave to cool before removing from the pan.

Thermomix instructions:

  1. Preheat the oven to 180 degrees centigrade.
  2. Sauté the onion in the olive oil until soft.
  3. Add the cumin, stir, then switch off the heat and leave the onion to cool.
  4. Grate the cheese (chopped into 3 pieces) – 5 sec/speed 8.5
  5. Add the carrots (also chopped into three pieces each) – 5 sec/speed 8. Scrape down then repeat.
  6. Add the cooled onion.
  7. Add flour, baking powder, bicarbonate, salt. Mix 10 sec/speed 5.
  8. Add eggs and yogurt. Mix 10 sec/speed 6.
  9. Place the mixture into a muffin tin. You should be able to fill 12 holes.
  10. Bake 25 minutes at 180 degrees centigrade.
  11. Leave to cool before removing from the pan.

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