Savoury Carrot and Spinach Muffins (vegetarian)

Savoury Carrot & Spinach Muffins

Happy Monday folks! What did you get up to over the weekend? As for me, my long run on Sunday was for 2 hours 45 minutes. It was brutal. My legs were so heavy and I felt so lethargic (and hungry) throughout the run. After the run all I wanted to do was plonk myself down and watch a movie, so that was exactly what I did.

I was also doing some research on recipes for a savoury muffin. I wanted something that I could eat on meatless Monday, specifically a bread/muffin that could be paired nicely with soup. After much searching I decided on a carrot and spinach muffin. This muffin does not contain any cheese, which was part of the reason I decided on it.

In the past I have had savoury muffins that somehow tasted a bit bland. This muffin does not taste bland at all! I used wholemeal flour however, melted butter and yoghurt ensures a very moist muffin texture. Coriander, cumin and garlic powder add loads of savoury flavour as well. If you are a cheese lover I don’t see why you can sprinkle some cheese into the mixed too. 

I made these in a jumbo muffin pan and they made a great lunch. If you haven’t tried a savoury muffin before, do try this. It’s really filling and would make a great packed lunch or snack. Now that I have got this great base recipe for savoury muffins, I can’t wait to try out even more vegetable combinations for more tantalising savoury muffins. I hope you do too!

Recipe for Savoury Carrot and Spinach Muffins

Prep Time: 20 minutes / Baking Time 23-25 minutes

I used a jumbo muffin pan / Makes 4.

Ingredients

120gm Carrots (grated)

80gm Spinach

125gm Wholemeal Flour

1 tsp Baking Powder

¼ tsp Baking Soda

¾ tsp Salt

1 tsp Cumin Powder

½ tsp Coriander Powder

½ tsp Garlic Powder

80gm Butter (melted and cooled)

140ml Yoghurt

30ml Semi Skimmed Milk

  

Method

1. Pre-heat oven to 200°C and lightly grease your muffin tin.

2. Put butter into a pan over medium-low heat and melt. Pour into a bowl to cool, reserving a little to sauté the spinach in.

3. Using the same pan over medium-high heat, add the spinach and stir until the spinach is cooked and wilted. Set aside to cool.

4. Use a food processor to grate the carrots. Set aside.

5. Measure out the yoghurt and pour into a big mixing bowl. Whisk in the egg, milk and melted butter.

6. Measure out the flour, baking powder, baking soda, salt, cumin, coriander and garlic powder. Mix all together in a big bowl.

7. Next, slowly add the wet ingredients into the dry ingredients. Stir until just combined. Spoon the mixture evenly into the prepared muffin tin and bake until a skewer inserted into the centre of the muffins come out clean.

Leave to cool in the tin for about 10 minutes before removing and leaving to cool completely on a cooling rack.

Adapted from Hugh Fearnley-Whittingstall’s savoury muffin recipes for the Guardian