Carrot and coriander, it's really good and healthy for you! Be sure to use very sweet fresh carrots and fresh coriander. If you have them in your own garden, then all the better. These are really healthy muffins, packed with vitamins and fibers. This is a savoury muffin, so there is very little sugar (only 15gm!). As with most muffins, these are good when eaten as soon as it is baked, while it is still warm. The great taste depends mostly from the sweetness of the carrots, so it is definitely a good choice to get very sweet carrots for this. This muffins goes great with cream cheese, but since I do not have any, I spread it with my homemade herb butter. I think that this is overall, an adult muffin, unless the children like coriander, or simply substitute with other sweet veggie, like fresh sweet corn, which I'm sure, all kids' favourite! (I have not tried with fresh sweet corn, but I think it will be great!)
The smell of coriander when the muffins are being baked in the oven!
Full of vegetable goodness, packed with vitamins and fibers
Great when eaten warm with homemade herb butter
A friend of mine happens to be around when I made this. Between the two of us and over a cup of tea, we finished about 5 muffins! I ate 2 and she ate 3 and took back home another 3. She really like this! (she took back some herb butter too!). I think that an addition of bits and pieces of cooked ham or bacon would be great! Ignore this if you are really health-consious!
Carrot and Coriander Muffins
(adapted from "mad about muffins" by Diana Bonaparte)
Makes 11 muffins
For the batter :
300 gm/10-1/2 oz plain (all-purpose) flour
1 tbsp baking powder
15 gm/1/2 oz caster sugar
1/4 tsp salt (I add 1/8tsp more, I think round it up to 1/2 tsp would be OK)
1 tsp freshly ground black pepper
30 gm/1 oz chopped fresh coriander (cilantro)
170 gm/6 oz grated carrot
185 gm/6-1/2 oz milk
100 gm/3-1/2 oz oil
Preheat the oven to 180 degree C/350 degree F/gas 4/fan oven 160 degree C. Grease and flour 11 muffin tin sections or line with paper liners.
Into a large bowl, sift the flour, baking powder, sugar, salt and black pepper. Add to the bowl any black pepper that didn't go through the sieve (strainer). Using a large metal spoon, stir in the chopped coriander, then add in the grated carrot and mix well.
In a medium-sized bowl, beat together the eggs, milk and oil with a fork.
Add the egg mixture to the flour mixture. Fold everything together with a large metal spoon until just combined.
Spoon the batter into the prepared muffin tin sections.
Bake for 23-25 minutes until well risen and the top springs back when gently pressed.
Transfer to a wire rack to cool a little before eating.