Before we get onto the advertised Carrot Muffins, let me tell you how they came about. It was because I went to a local school fête last week and it brought back nostalgic feelings of school days and homemade cakes and toffees, and raffles and stuff.
The Birchgrove Public School
…second-hand books, rides and giant sharks and tombola prizes (lollies in a jar).
When I got home, the school-hall fug still in my nostrils, I looked up this recipe from Stephanie Alexander’s Kitchen Garden Project. It’s meant for children to pull carrots and parsley fresh from the garden and to whip a delicious batch of simple muffins with the ingredients.
Well, I’m not quite a child anymore, but these muffins are indeed quick and easy to make, and they are full of moist goodness that bring back memories of home economics classes, play-lunch and chasings. Isn’t it wonderful what a school fête invokes?
*ping!*
Back to reality now: there’s no way I want to go back to school, thank you very much, so a spot of kids’ cooking is a far as I’m going. Hope you will also give these a try!
Carrot Muffins
makes 12
Ingredients
1 medium carrot, peeled and grated
1 ¾ cups plain flour
2 tsp baking powder
3 tblsp chopped parsley
100g grated cheddar cheese
1 egg
¾ cup buttermilk
½ cup vegetable oil
Method
1. Preheat oven to 180C/350F. Line a 12-hole muffin tray with paper cases.
2. Sift the flour and baking powder into a bowl. Mix in the carrot, cheese and parsley.
3. In a jug, whisk the egg, buttermilk and oil. Make a well in the centre of the flour mixture, and pour in the liquid. Mix lightly to combine.
4. Pour the batter into the prepared muffin tray, filling each case two-thirds full.
5. Bake for 20-25 minutes or until golden. Cool on wire racks before serving.
Ingredients, including buttermilk, egg, grated carrot, cheese and flour + baking powder
Just bake until golden
Leftover muffins are also good if you reheat them in the microwave for 20 seconds.
No comments:
Post a Comment