Savory carrot muffins, quick, simple and genuine
The softness of these muffins will give a special and new touch to your aperitifs among the genuine flavors of carrots and its light ingredients.
The savory carrot muffins are soft and delicate so much so that they are also appreciated by the little ones who are usually reluctant to eat vegetables. Excellent for family appetizers, aperitifs with friends or light snacks, these muffins will be light thanks to theabsence of butter. Apart from their nutritious properties, carrots will be really tasty to savor this way. Their realization also offers you a vegan variant for those who do not want to use animal derivatives!
Let’s find out how to make savory carrot muffins!
Preparing savory carrot muffin recipe
- Wash and clean the carrots, then chop them finely and set them aside.
- Beat the eggs together with the flour sifted and yeast.
- Add oil, grated cheese, marjoram and finally the chopped carrots.
- Season with salt and pepper. Pour the mixture into the pans.
- Bake in a preheated oven 180° C for about 40 minutes.
- Remove from the oven and leave to cool before enjoying them.
Variations and suggestions for savory carrot muffins
For the carrot muffins vegans mix 250 g of 00 flour, ½ sachet of natural yeast and 1 pinch of salt. Add 4 tablespoons of extra virgin olive oil, 150 g of oat milk and 2 chopped carrots. Pour the mixture into the ramekins and cook for 20 minutes at 180°C.
Add the kernels to the mixture walnut or almonds (160 g for 4 people) to give your muffins a pinch of crunch! The are also excellent pumpkin, sunflower, sesame and flax seeds.
Instead of 150 g of flour, you can make your dough more wholemeal using 100 g of spelled flour and 50 g of white flour.
We advise you to keep the muffins in special containers if necessary for about 2-3 days to keep them from drying out. Store in the refrigerator only if you will be using bacon.
You may also like carrot cakes and cream of peas.
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