A delicious and quick way to use greek yogurt and cheese. You can make mini muffins which are ideal to serve as canapés.
Carrot, Cheese and Oat Muffins
Ingredients
- 100 g wholemeal flour
- 100 g plain flour
- 50 g porridge oats
- 100 g mature Cheddar cheese grated
- 5 g baking powder
- 2 g bicarbonate of soda
- 5 g paprika
- 3 medium carrots coarsely grated
- 2 large eggs
- 100 g Greek yogurt
- 75 ml full fat milk
- 50 g melted butter
Instructions
- In a large bowl, mix together the flours, oats, bicarb, baking powder and paprika.
- In a large jug mix together the eggs, carrot, milk, butter and yogurt.
- Add to the dry mixture and stir well.
- Fold in the grated cheese, reserving some to sprinkle on the top.
- Spoon into muffin cases, sprinkle over the grated cheese.
- Bake for 20-25 minutes until golden and springy to the touch, 190C/Gas Mark 5.
Notes
These are delicious served with soup or as a brunch with crispy bacon and fried egg.
Small dice of goats cheese can be used instead of the cheddar cheese.
Small dice of goats cheese can be used instead of the cheddar cheese.
