I wanted to make a veggie muffin recipe. Carrot and squash sounded toddler appealing but I couldn’t decide whether they should be sweet or savory. I road tested both and liked both! So, here are both recipes. The quantity makes around 10-12 muffins depending on how big you make them. I made 50/50 sweet and savory but you could do a full batch of one or the other should you want to.
The way I begin any new cake or muffin mix is to weigh my eggs. This gives me a bit of a guide as to how much of everything else is needed. It’s worked well for me so far!
Watch the video:
You will need:
125g plain flour (I used a mix of white and wholemeal)
125g unsalted butter (or dairy free alternative)
125g granted carrot and/or squash. I used about half of each.
1tsp baking powder
Splash of milk (if required)
For the sweet muffin mix
3 tsp maple syrup
A handful of sultanas
1/2 tsp cinnamon
For the savory muffin mix
1tsp sesame seeds
So, you begin making one big mix. Melt the butter and add everything into a mixing bowl.
Mix well. Now, if you are making half and half; split your batter in two. If not, add either the sweet or savory now. (Think about doubling up the quantity of sweet or savory additions too).
Now, add the maple, cinnamon and raisin to your sweet mix and the cheese and paprika to your savory mix. The batter will be quite dry but remember the veg holds some liquid.
See pic below for a guide and add a splash of milk if needed.
Spoon into cases, sprinkle a little more paprika and sesame seeds on the savory ones and bake at 180°c fan for 18-20 mins.
Cool, or serve warm from the oven. I also brushed a little more maple on the sweet ones. Yummy.
This muffin made a grumpy toddler with chicken pox almost happy.
I’d love to know if you try them out! Which are your favourite?