Spinach, carrot, courgette and cheddar savoury muffins
So, its September which means the kids are back to school so I thought I ‘d do a lunchbox snack. This savoury muffin is perfect for both the kids and the adult’s lunchboxes. These are packed full of flavour and can be easily adapted. Play about with the spices, herbs and veggies and see what combinations you like. Personally, I prefer these muffins when there fresh out the oven but there also great when cold which makes them perfect for on the go. Far better than a boring sandwich or salad! I decided to make vegetarian ones of these because my parents are vegetarians but ham and bacon go really nicely in these too.
• 1 carrot
• ½ courgette
• ½ tsp cayenne pepper
• ½ white ground pepper
• 1 ½ tsp mixed herbs
• 1 garlic clove
• 1 tbsp olive oil
• 280g self-raising flour
• 1 tsp salt
• 2 eggs
• 230ml semi skimmed milk
• 100g grated cheddar cheese, plus 25g for topping
• 1 tbsp. mustard
• 50g spinach
• 20g sesame seeds
1. Preheat the oven to 180°C and line a muffin tin with paper cases.
2. Then finely dice the courgette and grate the carrot and then place into a roasting tray with the oil, cayenne pepper, garlic, mixed herbs and white pepper and roast for 20 minutes.
3. Then placed the flour and salt in a large mixing bowl.
4. Next lightly whisk the eggs and milk together and then combine the liquid with the dry ingredients.
5. Then add the cheese and roasted veg and thoroughly mix together.
6. Then add the spinach and mustard to the mixture and combine.
7. Place the mixture into the muffin cases and top with the remaining cheese and sesame seeds.
8. Bake for 22-26 minutes
9. Remove from the oven and allow to cool on a wire rack