I have a thing about muffins and not only sweet ones. Savoury muffins are as good if not better than sweet ones so today I am sharing with you a recipe for clean carrot and courgette muffins which I adapted from the 1 Million Menus book from Tefal which comes with their amazing Cuisine Companion.
I was very lucky to receive their Cuisine Companion to review it and try out their recipes, so stay tuned because next week I will post my honest review with some photos and more details. I can already reveal that this bad boy has now earned a permanent prime spot on my kitchen counter....yes it is that good!
Being a blogger is a very nice hobby, because you get to try out hundreds of recipes, meet amazing fellow bloggers, taste new products and discover new brands. The latest discovery is Borderfields, which was set up by a group of proud and passionate farmers who wanted to produce a delicious, healthy cold pressed rapeseed oil from British fields.
Clean carrot and courgette muffins
In this recipe I put to test their original cold pressed rapeseed oil which when compared to olive oil contains 11 times more omega 3 and less than half the saturated fat. It has a lovely yellow rich colour and I found the taste very pleasant,fresh and with a subtle nutty flavour. Besides the plain version Borderfields also has infused rapeseed oil with garlic, chilli, basil, lemon and garlic which are ideal in salads, dressings, dips, pesto, hummus or even drizzled over your mashed potatoes. These interesting infusions come in a lovely gift pack for family and friends or that special foodie in your life.
Recipe
Clean carrot and courgette muffins
Ingredients
- 120 gr courgette
- 60 gr carrots
- 200 gr buckwheat flour
- 2.5 teaspoon baking powder
- ½ teaspoon cumin
- 2 eggs
- 150 ml unsweetened almond milk
- 75 ml Borderfields cold pressed rapeseed oil
- 100 gr parmesan cheese or pecorino cheese
- salt and pepper to taste
Instructions
- Preheat oven to 190 degrees and grease your muffin cases. You can use, like me, 6 big muffin cases or 12 small cases. Both paper or silicone work well.
- Dice the carrot and courgette into small cubes
- Mix the flour, baking powder, cumin, salt and pepper.
- Next add eggs, milk, oil, diced veggies, and both cheeses and combine well.
- Divide the batter equally between all muffin cases and pop in the oven
- Bake for around 20-25 minutes or until a golden brown colour.
These clean carrot and courgette muffins are a nice change from the traditional sweet muffins. They are cheesy, moist, perfect companion for your dinner, nice when served with green salad or a quick savoury breakfast on the go.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Much love,
Hedi
Louise
What would be the best way to completely hide the carrots and courgettes in the muffins so the kids might actually try them? Thanks
Hedi Hearts
To be honest Louise you wont taste them much. Grate them to a minimum , so don't see them and add more cheese to make it more cheesy. Hedi xxx
Krista
What's courgette?
Hedi Hearts
Zucchini!:-) Hedi xx
Sioned Jones
I really want to try these but I am following a dairy free diet at the moment due to health reasons. Could you recommend an alternative for the cheese?
Hedi Hearts
Tofu would be lovely! Hedi xxx