If there is one thing that tells me I have nailed a recipe it’s my kids, and hubby for that matter, coming back for more. And these Cheese and Carrot Mini-Muffins just happen to be one of these recipes. Total hit (lucky they’re mini size right?!)
Well actually, I should say they were mostly a total hit. 4 out of 5 of us really loved them. So 80% of us. And the other 20% doesn’t know what he is missing (looking at you picky pants Mr 7). So I am taking it as a win.
These Cheese and Carrot Mini Muffins are absolutely bursting with cheese. In fact I very nearly called them Cheese Puffs. But traditionalism won at the end of the day so Cheese and Carrot Mini-Muffins it is. They are SUPER light, they literally melt in your melt when still warm from the oven. #personallyverified #mayhaveburntmytongue
I would like to serve these Cheese and Carrot Mini-Muffins instead of a sandwich as a ‘main’ lunchbox item…but given I anticipated some resistance from Mr 7, I deliberately made these in miniature so I can send as a snack instead. Don’t let his reluctance dissuade you though, they would be great in place of a sandwich. You could make these as full size muffins too, though I haven’t tried. You would likely need to cook for around 15-18 minutes and you would get around 15 muffins. If you try the full size let me know! 🙂
These Cheese and Carrot Mini-Muffins are perfect for making ahead and freezing too. After the muffins are cooled, pop the muffins in a large ziplock bag and freeze. You can freeze these for around two or three months.
Do you love cheese? You will love these Easy Homemade Cheese Crackers! Or are you looking for more savoury muffins? You will adore these amazing Roasted Pumpkin and Feta Muffins or these Cheese and Vegetable Lunchbox Muffins.
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Kid-Approved Cheese and Carrot Mini-Muffins
Description
These Kid-Approved Cheese and Carrot Mini-Muffins are a delicious non sandwich school lunch idea. Bursting with cheese, one of these savoury Cheese and Carrot Mini-Muffins is never enough!
Ingredients
Instructions
Notes
Due to the cheese, I find these muffins stick to the pan a little. To avoid this, it is important to grease your pan well. When you remove the pan from the oven carefully loosen each baked muffin from the side of the muffin tin with a knife which will assist to avoid sticking.
I am sure your kids will love these delicious Cheese and Carrot Mini-Muffins. Remember if you bake these, be sure to tag me on Instagram or post it to my Facebook wall.
Happy baking
Bernadette x
They also did freeze and thaw well. I have to have them out the day before to use as Master 7 did not like them to be cool at all.
I made these as cupcake size instead of mini muffins. I had to sub some of the ricotta for natural yoghurt and it worked fine. As you say, they did require a little more cooking. Master 7 enjoys the simple flavour combo of cheese and carrot, but Master 5 decided these were not for him, though he likes carrot usually. Master 34 said he didn’t mind them, but felt they were ‘missing something.’ He probably means bacon :D. I was unable to taste test as I have coeliac.
Unable to taste test, but do consider myself a competent baker. These muffins smelled and looked gorgeous with a soft, slightly springy texture. Easy eating.
Thanks for sharing your review! Bernadette x
Do these freeze well? Thanks 🙂
Yes they do 🙂 Bernadette x
can i use gluten free flour?
I haven’t tested but I am sure you could! Let me know how you go, Bernadette x
These are amazing! I ate one still warm and they melt in your mouth. Will bring them to playgroup to see if our toddlers love them. Sure they will!
Ah yay! thanks so much for taking the time to rate and let me know. Bernadette x
Love this! I didn’t have self raising flour because I can’t find it in bulk, so I made my own (1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon of salt x 2 to make 2 cups worth) and therefore didn’t add additional salt to the recipe, just a bit of pepper. I also made them huuuuge (regular sized muffin tin, each cup fully filled with batter) so it took 23 minutes at 355F.
Came out great! Thanks!
Great! Thanks for baking, Bernadette x
Is there a substitute for eggs for this recipe? My son has egg allergies.
I have not tested but you should be able to replace with a chia egg. To make the Chia Egg Substitute, take one tablespoon of Chia Seeds and mix with two tablespoons and one teaspoon of water in a small dish. Stir the mixture and leave for around 5 minutes until the mixture turns gelatinous. Bernadette x
Would it work if I make this with almond flour ?
I have’t tried – it should work, they may not rise as much but I am sure they would still be tasty. Bernadette x
Can the ricotta be substituted by plain yogurt?
I haven’t tried but I’d say yes you could. Happy baking, Bernadette x