• Leanne Fullwood

Indian Spiced Carrot and Feta Muffins

Updated: Jan 8


Please, please try these muffins. They are an absolute taste sensation! Wholemeal, filled with natural ingredients, delicious and absolutely brilliant to crack out a batch (or 3) of these and have them to hand for snacks.


When I last made these, we went off for a swim shortly after they came out of the oven. I wasn’t fussed about the swim, I was focusing on the fact that I’d get home afterwards and munch on one of these with a giant cup of tea!


I love the subtle spice of cumin and coriander in t muffins and the sharp, tangy feta cheese just finishes them off an absolute treat!



Indian Spiced Carrot

and Feta Muffins

Makes 12


Ingredients


80g unsalted butter, melted and cooled, plus 10g for frying

1 onion, finely diced

2 tsp ground cumin

2 tbsp freshly chopped coriander

150g spinach, tough stalks removed and very finely shredded

250g wholemeal plain flour

2 tsp baking powder

½ tsp bicarbonate of soda

1½ tsp salt

2 eggs

275g whole milk yoghurt

150g carrots, grated

200g Feta cheese, crumbled

40g pumpkin seeds, toasted


Method


1- Heat the oven to 200°C and line a muffin tin with 12 paper cases.


2- Warm the 10g of butter in a large frying pan and gently fry the onion with a pinch of salt until soft and translucent for 10 minutes. Add the cumin, stir for a minute, then add the spinach and stir until wilted and soft. Cool.


3- In a large bowl, combine the flour, baking powder, bicarbonate of soda and salt.


4- In a jug, combine the melted butter, eggs and yoghurt. Pour the wet ingredients over the flour and stir with a spatula until just combined.


5- Fold in the cooled onions and spinach, the carrots, fresh coriander, 150g of the feta and seeds.


6- Spoon into the cases, top with the remaining feta cheese and bake for about 25-30 minutes, until a toothpick comes out clean.


Best served warm with a huge cuppa!



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