Oaty Carrot & Thyme Muffins

Serves: 12

You will need
175g plain flour

50g porridge oats

1 1/2 teaspoons baking powder

1/2 teaspoon bicarbonate of soda

2 teaspoons mustard powder

1 teaspoon dried thyme

Salt & ground black pepper

225g carrots, washed, and coarsely grated

100g mature Cheddar cheese, grated

100ml vegetable oil

100ml milk

2 large eggs

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 12 hole muffin tin with paper cases. Mix the flour, oats, baking powder, bicarbonate of soda, mustard and thyme together in a large bowl. Season with plenty of ground black pepper and a good pinch of salt.

2. Stir in the carrots and three quarters of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and mix together briefly. Spoon the mixture into the paper cases and sprinkle over the remaining cheese. Bake for 20-25 minutes or until risen and golden brown on top. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Best served slightly warm.

Tip: Recipe is suitable for freezing. Place the cold muffins in a plastic bag and freeze for up to 6 months.

Recipe courtesy of www.britishcarrots.co.uk

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