These mini savoury muffins are so quick and easy to make and are a great package free, zero waste lunchbox snack that is healthy.
They take about 5-10 minutes prep time and 12 minutes in the oven.
I even made this batch with a headache, a very messy kitchen with my daughter firing questions and complaints at me, while doing laps around the dog on her scooter in the kitchen. It made me so grateful I only needed a few simple ingredients and almost no brain power to whip these up.
I love that these are sugar free, it seems way to easy to pack a lunchbox full of sweet things while savoury is often more of a challenge.
(Did you see one is missing from the baking tray? That's the one I ate it as soon as they were cooked!)
Ingredients
1 Carrot, finely grated
1 Cup of Grated Cheese
1 Cup of Self Raising Flour (White or Wholemeal)
1/2 Cup of Milk
2 Eggs
2 Tablespoons of Butter
Salt & pepper
Method
>Start by pre-heating your oven to 180 degrees Celcius
>Beat 2 eggs in a mixing bowl and add grated carrot and cheese to the bowl and stir.
>Now add 2 tablespoons of butter , salt & pepper (to taste) and 1 cup of self raising flour, mix well.
>Pour in 1/2 a cup of milk gradually until it looks like cake batter.
You may need less than 1/2 a cup, but if it looks too liquidy add a little more flour.
>Spoon the batter into a greased, small muffin tray and bake for 12 minutes at 180 degrees Celsius.
You can cook a little longer if you want to brown the top, but 12 minutes is ideal for a soft fluffy centre.
NB: If using a normal size muffin tray, bake for around 20 minutes
These are so yummy straight out of the oven and make a versatile lunchbox snack.
My daughter is refusing sandwiches at the moment, so these are a perfect substitute and an easy way to incorporate some veggies into her day.
Extra Tips
If you've been following me, you'll know we are trying to be zero waste, so these tips might help you save time, money and waste less:
>Just use the 1 measuring cup for the entire recipe - no need to create more dishes
>If you have floppy carrots, place them in a dish of water overnight and they'll be as good as new
>Make compost tea with the carrot peel
>Skip the baking paper, here's how I bake zero waste
>Going plastic free? These muffins can simply be stored in a container once cooled.
>Freeze a few if you don't think you'll eat them all within 3-4 days. Here's how to freeze plastic-free.
>Buy dry ingredients at bulk food stores to avoid packaging. Here's a huge list of places to shop zero waste in Adelaide.
Give these a go and tell me what you think.
Have you got a favourite go-to recipe for baking through the school year?
I find that if I keep serving up the same thing each day that the kids get bored fast! So I have several recipes that I alternate and just store in the freezer so I have a good selection on hand.
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