Spicy spinach and carrot muffins recipe
These savoury muffins combine spinach with carrot and a subtle hint of chilli. A great afternoon pick-me-up or on-the-go treat, these healthy, easy muffins can be tweaked to use whatever cheese and veg you have left in your fridge at the end of the week.
See method- Serves 9
- 20 mins to prepare and 35 mins to cook and 15 mins to cool
- 222 calories / serving
- Freezable
- Healthy
Ingredients
- 200ml semi-skimmed milk
- 25g butter or margarine, plus extra for greasing
- 100g spinach
- 250g plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 2 medium carrots, coarsely grated
- pinch of crushed dried chillies
- pinch of black pepper
- 50g Parmesan, finely grated
- 75g savoury seeds mix
- 1 egg, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 935kJ 222.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 26.4gProtein 8.7gFibre 3.2g
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- Preheat the oven to Gas Mark 5, 190°C, fan170°C. Grease and line 9 holes of a deep muffin tin with squares of nonstick baking parchment, or use muffin cases to line them.
- Place the milk and butter, or margarine, in a large pan over a high heat. When the butter has melted, stir in the spinach and bring just to the boil. Remove from heat and pour into a liquidizer or food processor. Whizz until the spinach is finely chopped. Allow to cool for 10 minutes.
- Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the grated carrot, chillies, and season. Stir in most of the Parmesan and seeds, reserving a tablespoon of each. Add the egg to the spinach mixture, then beat with a wooden spoon until just mixed. Divide between 9 muffin holes, and sprinkle with the reserved Parmesan and seeds.
- Bake for 20-25 minutes, until risen and firm to the touch. Leave to cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold.
- See more Baking recipes
Freezing and defrosting guidelines
Bake according to the recipe and allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
