Monday, May 21, 2012

Kiddie carrot muffins


Before we get onto the advertised Carrot Muffins, let me tell you how they came about. It was because I went to a local school fête last week and it brought back nostalgic feelings of school days and homemade cakes and toffees, and raffles and stuff.

The Birchgrove Public School fête held in the school grounds with a sunny autumn day, cake stalls…

…second-hand books, rides and giant sharks and tombola prizes (lollies in a jar).

When I got home, the school-hall fug still in my nostrils, I looked up this recipe from Stephanie Alexander’s Kitchen Garden Project. It’s meant for children to pull carrots and parsley fresh from the garden and to whip a delicious batch of simple muffins with the ingredients.

Well, I’m not quite a child anymore, but these muffins are indeed quick and easy to make, and they are full of moist goodness that bring back memories of home economics classes, play-lunch and chasings. Isn’t it wonderful what a school fête invokes?
*ping!*
Back to reality now: there’s no way I want to go back to school, thank you very much, so a spot of kids’ cooking is a far as I’m going. Hope you will also give these a try!

Carrot Muffins
makes 12

Ingredients
1 medium carrot, peeled and grated
1 ¾ cups plain flour
2 tsp baking powder
3 tblsp chopped parsley
100g grated cheddar cheese
1 egg
¾ cup buttermilk
½ cup vegetable oil

Method
1. Preheat oven to 180C/350F. Line a 12-hole muffin tray with paper cases.
2. Sift the flour and baking powder into a bowl. Mix in the carrot, cheese and parsley.
3. In a jug, whisk the egg, buttermilk and oil. Make a well in the centre of the flour mixture, and pour in the liquid. Mix lightly to combine.
4. Pour the batter into the prepared muffin tray, filling each case two-thirds full.
5. Bake for 20-25 minutes or until golden. Cool on wire racks before serving.

Ingredients, including buttermilk, egg, grated carrot, cheese and flour + baking powder

Just bake until golden

Leftover muffins are also good if you reheat them in the microwave for 20 seconds.

14 comments:

  1. Can't remember the last time I went to a school fete but I'm sure I stocked up on coconut ice whenever that was. If I saw carrot muffins like yours I'm sure I'd stock up on those as well.

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  2. Naww play lunch and lollies in jars! Life was so simple back then :) Gorg muffins!!

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  3. These look great...and I'm growing carrots & parsely so now I have something to do with them. If we don't have buttermilk isn't there a trick of adding vinegar to normal milk that has the same result (do you know)?

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  4. aww they look so cute! Would love to try this with my nephews one day :D

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  5. I don't think I've ever seen a savory carrot muffin before! Is the point that kids will bite into it because they'll think it's carrot CAKE-like...only to be surprised that it's filled with cheese and parsley? I mean, it sounds delicious...but just wondering. :P

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  6. @MissPiggy - good question, and I have the answer! You can add either 1 tablespoon of fresh lemon juice OR 1 teaspoon of vinegar to 1 cup of milk to get 1 cup of buttermilk substitute.

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  7. I love these. They would be great to take to work as a mid morning snack.

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  8. What a great idea, a change from sweet carrot muffins and cakes

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  9. This savoury carrot muffin recipe is definitely a keeper.I would possibly eat them as lunch with a soup or a salad.

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  10. this muffins looks so delicious, Such a comforting recipe

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  11. This is totally perfect for kids (and adults like me)who don't want to eat their veggies! . thanks for sharing! :)

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  12. I've been getting into savoury muffins this year. Thanks for this - and for some reason, I end up walking away with so many items from the baked goods table at school fêtes...my little nieces make me buy them. I swear!

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  13. School fetes always make me think of chocolate crackles! They were de rigeur while I was in primary school.

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