Carrot, Cabbage & Cheddar Mini Muffins with Garlic Scapes
These carrot, cabbage & cheddar mini muffins with garlic scapes are incredibly easy to make and are packed full of vegetables and protein. They’re also very tasty and being bite size are ideal for packed lunches, picnics or parties. They freeze well too.
Last week CT and I set out on our annual summer solstice walk over Bodmin Moor to watch the sunset. We’ve been doing it for nearly twenty years now, but it’s been a rare treat to actually see the sun dip behind the horizon. More often than not, it’s cloudy or the clouds bubble up just before sunset. This year was no exception. Sunset or no, it’s always a fabulous ramble over granite boulders, heather and sheep dung as we bag a couple of tors before heading back down in the gloaming. It’s organised by one of my friends and the walk always finishes with cake at her house. This year we bucked tradition and before setting off we had a pot luck picnic in the garden. My contribution were these carrot, cabbage & cheddar mini muffins with garlic scapes.
Everyone seemed to approve and the garlic scapes turned out to be a bit of a talking point. Just in case you’re wondering, scapes are the green bits at the top of the garlic stem and they need to be snapped off before the flowers form. They have a mild garlic flavour and can be used in much the same way as spring onions.
I added turmeric for colour and health benefits and smoked paprika for flavour. Otherwise I made these carrot, cabbage & cheddar mini muffins in my normal way with wholemeal spelt flour, olive oil, eggs and yoghurt.
If you want something more substantial for a packed lunch, these carrot, cabbage & cheddar mini muffins can be baked in twelve regular size muffin cases. In my days of packed lunches, I found that two proved to be just right. They assuaged gnawing hunger pangs and kept my mind on the task in hand. I mostly bake my muffins and small cakes in silicone moulds which means there’s no need for paper cases. This has the added benefit of reducing the cost as well as the waste.
- 300 g wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 tsp turmeric
- 1 tsp smoked paprika
- pinch of sea salt
- grinding of black pepper
- 2 large eggs
- 100 ml olive oil
- 100 ml natural yoghurt
- 80 ml water
- 4 large cabbage leaves - finely chopped
- 1 large carrot - grated
- 12-15 garlic scapes - chopped (or use 2 cloves garlic - finely chopped)
- 100 g cheddar cheese - grated
- Sift all of the dry ingredients into a large bowl and make a well in the centre.
- Mix the eggs, oil, yoghurt and water together in a jug, then pour into the flour.
- Stir from the inside out until the batter is just mixed. Over stirring muffins can result in them turning out to be dense and heavy.
- Add the vegetables and ¾ of the cheese and gently mix in.
- Spoon into 24 mini muffin cases (or 12 large muffin cases) and top with the remaining cheese.
- Bake at 180℃ for 20-25 minutes or until the muffins are well risen and firm to the touch. Larger muffins will need a bit longer.
- Turn 0ut onto a wire rack to cool. Try not to eat them all at once.
Other recipes for savoury muffins you might like
- Beetroot, goat’s cheese, chocolate & walnut brunch muffins via Tin and Thyme
- Carrot, leek & oat cheese muffins via Lavender and Lovage
- Cheesy carrot & courgette muffins via Jo’s Kitchen Larder
- Cheesy sweetcorn muffins via Foodie Quine
- Leek and cornmeal muffins via Everyday Healthy Recipes
- Miso muffins with kale and courgette via Tin and Thyme
- Pumpkin and goat’s cheese tarragon brunch muffins via Tin and Thyme
- Sun-dried tomato & pesto muffins via Family, Friends, Food
Carrot, cabbage & cheddar mini muffins. PIN IT