Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Carrot, cheese and chive muffins
Savoury and scrummy carrot, cheese and chive muffins, perfect for the lunchbox, freezer and kid friendly with a serve of sneaky veggies!
4.78
from
22
votes
Print
Pin
Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
12
Calories:
170
kcal
Author:
Kylie
Cook Mode
Prevent your screen from going dark
Ingredients
▢
1
carrot
grated
▢
1
cup
grated cheese
I used a mix of cheddar and mozzarella
▢
1
tablespoon
chives
chopped
▢
2
cups
self raising flour
▢
1
egg
▢
1
cup
of milk
▢
40
grams
butter
melted
Instructions
Preheat the oven to 180 degrees
In a mixing jug combine the egg, butter and milk-whisk until well combined.
Add the wet ingredients to all the dry ingredients and mix until combined.
As with most muffins these are best undermixed rather than over.
If you are using a silicone muffin pan or greasing one, add directly to the tray, otherwise use patty liners.
Spread mix evenly, then tap sharply on the bench. Allow to settle for 2 mins.
Bake at 180 degrees for 15-20 minutes or until golden and a skewer inserted in the middle comes out clean.
Rest in the pan for 5 minutes then put on a wire rack to cool.
Eat cold, warm or freeze!
Nutritional Information
Serving:
1
g
|
Calories:
170
kcal
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
380
mg
|
Fiber:
1
g
Tried this Recipe? Share it Today!
Mention
@Kidgredients
or tag
#kidgredients
!