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
1 cup of ricotta
3/4 cup milk
1/2 cup olive oil
2 eggs
150g grated carrot
80g grated aged cheddar or tasty cheese
20g grated parmesan
Salt and pepper (optional)
2 cups self raising flour
Instructions
1. Preheat oven to 180c and thoroughly grease a mini muffin pan.
2. In a large bowl whisk together the ricotta, milk, oil and eggs.
3. Add in the carrot, cheese and season lightly salt and pepper (if using) and stir through.
4. Add the flour and mix together until just combined, taking care not to over-mix.
5. Spoon into the prepared pan and bake at 180c for 10-12 minutes or until lightly golden and a skewer inserted into the middle of the muffin comes out clean.
6. Cool in the pan for around 5 minutes before turning out onto a baking wrack.
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.