FINGER FOOD: Carrot, Cumin and Coriander Muffin Recipe

Carrot and coriander is a classic combination in soup, so why not in a muffin too? The addition of cumin adds an extra dimension to the flavour, though both spices are optional additions. After trying out a variety of different muffin recipes I've found that having a higher proportion of fruit/vegetables works better. Firstly, you get more goodness into your little ones food, but also it helps to ensure the muffins aren't rubbery or oily. For a vegetable packed muffin,

these are nice and light.

What you'll need:

6 Small carrots, peeled and grated

3 cups Self-Raising Flour

1/2 cup Vegetable oil

2 Eggs, beaten

1 cup Full fat Greek yogurt

2 tsp Ground Coriander

1 tsp Ground Cumin

What to do:

1) Preheat the oven to 200'C. Place mini muffin cases into a mini muffin tin.

2) Whisk the yogurt, oil and eggs together until combined. Stir in the ground coriander and cumin.

3) Mix in the flour, so that it's completely combined.

4) Stir in the grated carrot, it will be a thick, wet mixture.

5) Spoon into the mini muffin cases and bake for 20 minutes. They will be golden brown on top and moist in the middle.

6) Allow to cool, remove from the mini muffin cases and allow your little one to enjoy! Any leftovers can be frozen in a freezer bag and then just defrosted overnight or in the microwave.

What other classic combinations do you think would make nice muffins for your children to enjoy?

Feel free to leave a comment :)

Helen x