Comments 2

Carrot and Cheddar Muffins

If there’s a better way to spend a drizzly Bank Holiday weekend than baking then I’m yet to find it. And I won’t be looking very hard for an alternative because for me it’s an unmatchable pleasure. Aided by the Food Programme on Radio 4, this recipe provided me with a wonderfully relaxing afternoon.

These muffins have a taste and texture similar to that of a cheese scone, and will give you the same warm feeling gleaned from sitting in a little teashop somewhere having managed to avoid the rain. There are a couple of nutrients in them from the carrots, but these are first and foremost a luxury bake, you’ll find no superfoods in this recipe, I’m afraid.

300g self-raising flour                                                  
85g spelt flour
3 large carrots, peeled and grated
2 eggs, beaten
100g butter, melted
300ml almond milk
100g cheese, grated

  1. Pre heat your oven to Gas 6 (conversions here) and get your muffin tin ready, do this at the beginning because it would be annoying to do later on when you want to get them straight in the oven. Line a tin with 12 muffin cases.
  2. Sift the flours together in to a large bowl and add the cheese, mix it up a little.
  3. In a separate bowl, mix together the carrots, eggs, butter and milk and then add to the flour and stir until it all comes together nicely. At this point I would add just a pinch of salt and pepper.
  4. Spoon in to the muffin cases (about a tablespoon in each will do it, nice and heaped).
  5. Put on the top shelf of the oven to bake for 30-35 minutes.
  6. Allow to cool in the tin before transferring to a wire rack.
  7. Enjoy with a cuppa, slathering with butter is optional but preferred.



Your track recommendation is the Fleet Foxes today, their melancholy fits the miserable rain.

Thanks for reading x


  1. Fanatical about the Food Programme and never happier than pottering in the kitchen listening to Radio 4. Haven’t used spelt flour in muffins – must give it a try.

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