Carrot and coriander muffins are large American-style buns. Although we usually associate muffins with sweet fruits like blueberries, this is an easy, savoury recipe. Quicker to make than scones, and perfect to eat with cheese or ham and pickle.
Makes 9
Takes 45 minutes to make, plus cooling
Per serving:
204kcals
9.9g fat (2g saturated)
6.2g protein
24.1g carbs
3g sugar
1.2g salt
1. Preheat the oven to 190°C/fan170°C/gas 5. Use 9cm x 10cm squares of baking paper to line 9 holes of a deep muffin tin. Put the cumin seeds in a frying pan and dry-fry over a high heat for a minute, until toasted. Tip into a large bowl.
These taste best eaten the day they are made. You can freeze them, wrapped in a plastic bag, for up to 1 month.
2. Coarsely grate the carrot and add to the bowl, along with the pumpkin seeds and coriander. Sift in both flours, the baking powder, bicarbonate of soda and salt, and black pepper. Gently mix with the carrot.
3. Stir in the milk, egg and olive oil. Beat lightly with a wooden spoon until just mixed. Divide between the 9 lined muffin holes, filling each one about two-thirds full. Bake for 20-25 minutes, until risen and firm to the touch. Cool for 5 minutes, then turn out onto a wire rack. Serve hot or cold with crumbly cheese and chutney, if you like.
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