Easy Peasy Carrot and Cheddar Muffins
Mum’s all about making things easy and these muffins are so simple I’m sure I could rustle them up myself. Mum puts me down on my play rug and less than 10 minutes later the muffins are in the oven. These muffins freeze well and defrost within an hour on the worktop (or in seconds in the microwave) so are perfect for making in bulk and getting one or two out just as you need them.
Carrot and cheese muffins are my favourite and I also love the banana ones. Banana muffins are slightly quicker – the carrot and cheese both need grating- although this can be done in seconds in a food processor. Because they are nice and easy to pick up and eat even without teeth, I’ve been eating these since I was only 6 months old. But they’re also great for the whole family. No excuses now – getting baking and enjoy!
Easy Peasy Carrot and Cheese Muffins
1. Melt 120g butter (ideally unsalted) in the microwave. Mix in 4 eggs, 6 or 7 grated carrots and a few handfuls of grated cheddar.
2. Sieve 300g self raising flour in another bowl and fold in the egg mixture.
3. Fill the muffin cases 2/3 rds full and bake at 180C for approx 12 minutes.
In place of the carrot and cheese you could add 6 to 8 mashed ripe bananas. Throw in some sultanas if you fancy. Theses quantities make approximately 30 smallish muffins.