These cabbage & cheddar 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.
One of our friends organises this event and we always end the walk with Breton 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 cabbage & cheddar mini muffins with carrot and garlic scapes.
Carrot, Cabbage & Cheddar Mini Muffins
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 you can use them in much the same way as spring onions. So, if you don’t have access to garlic scapes, feel free to use scallions instead or just a glove of garlic, finely chopped.
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.
Vegan Cabbage & Carrot Muffins
If you’d like a vegan version of these cabbage and carrot muffins, head over to my recipe post for savoury vegan muffins.
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
- Cheese & apple muffins via Tin and Thyme
- Cheesy carrot & courgette muffins via Jo’s Kitchen Larder
- Chilli corn chocolate muffins via Tin and Thyme
- 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
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these cabbage and cheddar muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cabbage recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Carrot, Cabbage & Cheddar Mini Muffins. PIN IT
Cabbage & Cheddar Mini Muffins – The Recipe
Carrot Cabbage & Cheddar Mini Muffins
- 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 in a preheated oven at 180℃ (350℉, Gas 4) for 20-25 minutes or until the muffins are well risen and firm to the touch. Larger muffins will need a bit longer.
- Turn out onto a wire rack to cool. Try not to eat them all at once.
I’m sharing these carrot, cabbage & cheddar mini muffins with Mummy Mishaps and Casa Costella for Bake of The Week.