Savoury Carrot and Parmesan Muffins

Savoury Carrot and Parmesan Muffins

These muffins are ideal as a savoury snack, they work well in any picnic and will go down a treat with all the family.


  1. 1

    Preheat the oven to 200°C/400°F/Gas 6. Line a 12-hole muffin tray with paper muffin cases.

  2. 2

    Sift the flour into a mixing bowl with the baking powder. Stir in the grated carrot and Parmesan cheese.

  3. 3

    Whisk together the eggs, buttermilk and oil. Make a well in the centre of the dry ingredients and add the buttermilk mixture. Combine to form a soft consistency. Spoon into the paper muffin cases two thirds full.

  4. 4

    Bake for 25 minutes until well risen and springy to the touch. Allow to cool on a wire rack.


  • 350g plain flour
  • 1 tbsp baking powder
  • 175g carrots, peeled and grated
  • 50g Parmesan, grated
  • 2 eggs
  • 250g buttermilk
  • 100ml sunflower oil

Makes 12  muffins

Total time required 45 mins

  • Preparation time: 20 mins
  • Cooking time: 25 mins