Savory muffins with carrots and seeds
Savory muffins can be used for lunchboxes, as a snack on the go, or as part of a larger meal. In our recipe, plenty of oats, whole-grain flour, spices, and grated vegetables are added, giving both great flavor and texture. It’s a good idea to make a larger batch of savory muffins and freeze some for later use. This recipe does not meet the whole grain label requirements, but it is a way to include more whole grains in your everyday diet.
Ingredients
- 350 g grated vegetables, e.g., carrots and/or zucchini
- 1 tsp. salt
- 1 dl seeds (e.g., sesame seeds and sunflower seeds)
- 2 tsp. baking powder
- 1 dl oats
- 1 dl wheat flour
- 1 dl whole grain flour
- 1 tsp. paprika
- 1 tsp. thyme
- 1/2 dl olive oil
- 1,5 dl crème fraîche
- 2 egg
- 50 g mozzarella
Instructions
- Peel the carrots and zucchini and grate them coarsely. Squeeze them in a clean kitchen towel to remove most of the liquid.
- Mix the salt, baking powder, seeds, spices, oats, and both types of flour in a bowl, then add the grated vegetables.
- Then stir the oil, crème fraîche, mozzarella, and eggs into the mixture.
- Spoon the batter into muffin molds and bake at 180°C (fan/convection) for about 20–25 minutes.