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
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
275g whole milk yoghurt
150g carrots, grated
200g Feta cheese, crumbled
40g pumpkin seeds, toasted
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!