Monday, 17 February 2014

Savoury Carrot and Spinach Muffins (vegetarian)

Nomsies Kitchen Savoury Carrot and Spinach Muffins Recipe
Savoury Carrot and Spinach Muffins from Nomsies Kitchen

Savoury Carrot & Spinach Muffins

Happy Monday folks! What did you get up to over the weekend? As for me, my long run on Sunday was for 2 hours 45 minutes. It was brutal. My legs were so heavy and I felt so lethargic (and hungry) throughout the run. After the run all I wanted to do was plonk myself down and watch a movie, so that was exactly what I did.

I was also doing some research on recipes for a savoury muffin. I wanted something that I could eat on meatless Monday, specifically a bread/muffin that could be paired nicely with soup. After much searching I decided on a carrot and spinach muffin. This muffin does not contain any cheese, which was part of the reason I decided on it.

Savoury Carrot and Spinach Muffins from Nomsies Kitchen

In the past I have had savoury muffins that somehow tasted a bit bland. This muffin does not taste bland at all! I used wholemeal flour however, melted butter and yoghurt ensures a very moist muffin texture. Coriander, cumin and garlic powder add loads of savoury flavour as well. If you are a cheese lover I don’t see why you can sprinkle some cheese into the mixed too. 

I made these in a jumbo muffin pan and they made a great lunch. If you haven’t tried a savoury muffin before, do try this. It’s really filling and would make a great packed lunch or snack. Now that I have got this great base recipe for savoury muffins, I can’t wait to try out even more vegetable combinations for more tantalising savoury muffins. I hope you do too!

Savoury Carrot and Spinach Muffins from Nomsies Kitchen


Recipe for Savoury Carrot and Spinach Muffins
Prep Time: 20 minutes / Baking Time 23-25 minutes
I used a jumbo muffin pan / Makes 4.

Ingredients
120gm Carrots (grated)
80gm Spinach
125gm Wholemeal Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¾ tsp Salt
1 tsp Cumin Powder
½ tsp Coriander Powder
½ tsp Garlic Powder
80gm Butter (melted and cooled)
140ml Yoghurt
30ml Semi Skimmed Milk
  
Method

1. Pre-heat oven to 200°C and lightly grease your muffin tin.

2. Put butter into a pan over medium-low heat and melt. Pour into a bowl to cool, reserving a little to sauté the spinach in.

3. Using the same pan over medium-high heat, add the spinach and stir until the spinach is cooked and wilted. Set aside to cool.

4. Use a food processor to grate the carrots. Set aside.

5. Measure out the yoghurt and pour into a big mixing bowl. Whisk in the egg, milk and melted butter.

6. Measure out the flour, baking powder, baking soda, salt, cumin, coriander and garlic powder. Mix all together in a big bowl.

7. Next, slowly add the wet ingredients into the dry ingredients. Stir until just combined. Spoon the mixture evenly into the prepared muffin tin and bake until a skewer inserted into the centre of the muffins come out clean.
Leave to cool in the tin for about 10 minutes before removing and leaving to cool completely on a cooling rack.
Adapted from Hugh Fearnley-Whittingstall’s savoury muffin recipes for the Guardian

6 comments:

  1. Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can't wait to see what you link up next week!
    Have a terrific weekend!
    Cathy
    APeekIntoMyParadise.com
    #TastyTuesdays

    ReplyDelete
    Replies
    1. Thank you Cathy, I will be sure to check your board out!

      Delete
  2. I love savory muffins, and I would eat these at any time of day! Thanks so much for sharing them with us at Saturday Night Fever. Hope to see you again tonight!

    ReplyDelete
    Replies
    1. Oh thank you Andi, they taste great with some pesto and keep really well too! :)

      Delete
  3. These will taste so good with tea ! Thank you so much for sharing the recipe at Tasty Tuesday. Pinning and featuring them this week. Hope you'll drop by this week and share some more fabulous recipes with us.

    Hope you have a great week. See you at the party.

    ReplyDelete
    Replies
    1. Oh yes Tanusree, they do taste lovely with tea! Go for it! Thank you ever so much for featuring my savoury muffins!

      Delete

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