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Cabbage & Cheddar Muffins with Carrot & Garlic Scapes

Carrot, Cabbage & Cheddar Mini Muffins with Garlic Scapes

Snacks & Starters | 28th June 2017 | By

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.

Summer Solstice Picnic 2017

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 with 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.

Carrot, Cabbage & Cheddar Mini Muffins with Garlic Scapes

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.

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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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Carrot, Cabbage & Cheddar Mini Muffins. PIN IT

Carrot, Cabbage & Cheddar Mini Muffins with Garlic Scapes - perfect picnic or lunch box treats

Cabbage & Cheddar Mini Muffins – The Recipe

Carrot, Cabbage & Cheddar Mini Muffins with Garlic Scapes
Print Pin
5 from 1 vote

Carrot Cabbage & Cheddar Mini Muffins

Tasty mini savoury muffins packed full of veg and protein. They're quick to make and are ideal for picnics, parties and pot luck events.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Afternoon Tea, Brunch, Picnics, Snack
Cuisine: British
Keyword: cabbage, carrots, garlic scapes, muffins, savoury
Servings: 24 mini muffins
Calories: 107kcal


  • 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 out onto a wire rack to cool. Try not to eat them all at once.


You can easily swap the garlic scapes for either spring onions or finely chopped garlic.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 107kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 50mg | Potassium: 124mg | Fiber: 2g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg


I’m sharing these carrot, cabbage & cheddar mini muffins with Mummy Mishaps and Casa Costella for Bake of The Week.


  1. Angie@Angie's Recipes

    28th June 2017 at 3:04 pm

    Those savoury muffins are perfect for any time, Choclette. Love that you have packed plenty of veggies in there..excellent!

    • Choclette

      28th June 2017 at 5:12 pm

      I used to make them (or similar) for my packed lunches, so it was important to get some veggies in.

  2. Chris @thinlyspread

    28th June 2017 at 3:24 pm

    I have never heard the term garlic scapes – I love learning new words, thank you! These look and sound so tasty and perfect for lunch boxes and picnics!

    • Choclette

      28th June 2017 at 5:14 pm

      Thanks Chris. Muffins packed with veggies and other goodies are my go to picnic or lunch box food. They’re so easy to make and delicious too. You can get onion scapes too, but as I’ve never grown onions, I’ve never used those.

  3. Dannii

    28th June 2017 at 3:42 pm

    I have never heard of that term before. This looks like a great way to use up leftovers and also fab for a picnic.

    • Choclette

      28th June 2017 at 5:14 pm

      Roll back the picnic weather I say. It’s been pouring with rain all day today!

  4. Jo Allison/Jo's Kitchen Larder

    28th June 2017 at 4:21 pm

    I love your annual summer solstice walk tradition especially that it usually finishes with the cake! The picnic before the walk should definitely become a part of it for good 🙂 The muffins sound amazing. I would have never in a million years thought to add cabbage leaves to muffins so that will be interesting to try. Smoked paprika must be my favourite spice of all and I use it a lot so really chuffed it’s in. Pinned and will be trying these gorgeous morsels out! Thank you for mentioning my muffins too!

    • Choclette

      28th June 2017 at 5:16 pm

      Thanks Jo. Smoked paprika is one of my favourite spices too. I can’t believe I only started using it a couple of years or so ago. And I’m with you on making the pre picnic a part of the tradition 🙂

  5. Camilla

    28th June 2017 at 4:37 pm

    Thank you for the lesson, I had never heard of scapes before! These muffins look truly delicious and perfect for your trip:-)

    • Choclette

      28th June 2017 at 5:10 pm

      Yay, happy to oblige Camilla 😉 And thank you.

  6. Galina V

    28th June 2017 at 4:42 pm

    Delicious savoury muffins! No scapes here yet, but I should have a better look in the garden, as the garlic has spread beyond the strawberry patch. If I remember correctly, scapes will come later, in July. Beautiful recipe!

    • Choclette

      28th June 2017 at 5:09 pm

      Thanks Galina. You should have scapes by now. We harvested ours 2-3 weeks ago. It’s best to snap them off before any flowerhead forms. Garlic is best harvested in July.

  7. Helen @

    29th June 2017 at 1:06 pm

    These look fabulous, and just in time for picnic season!

    • Choclette

      3rd July 2017 at 7:25 pm

      Thanks Helen. Dining al fresco is just the best.

  8. johanna @ green gourmet giraffe

    29th June 2017 at 1:12 pm

    our winter solstice passed me by this year but I would love your solstice tradition – and I am really inspired by your muffins – I sometimes think of putting in cabbage and then am not sure. Does the cabbage cook through or have a little crunch? I guess I should try for myself.

    • Choclette

      3rd July 2017 at 7:23 pm

      It’s fun to have a few traditions to mark the year. We used to have a big group walk at Easter too, but that’s fallen by the wayside over the years. The cabbage cooked fine, but I used summer cabbage which cooks really quickly. Something like a sweetheart cabbage would work well too I think as would spring greens.

  9. jenny paulin

    3rd July 2017 at 7:19 am

    these are so cute and they look very tasty too. Perfect for lunch boxes ands picnics and so healthy aswell. I would never think to add cabbage to a muffin mix, but its a great way off getting extra veg into fussy eaters like my two boys . thank you for joining in with #BakeoftheWeek x

    • Choclette

      4th July 2017 at 8:24 am

      Thanks Jenny. As you know I like my food to be as nutritious as possible and these are a great way to get a bit more veg in without really realising it.

  10. Helen at Casa Costello

    11th July 2017 at 12:14 am

    I love a good walk with friends as long as there is food at the end! These are such a perfect portable snack to enjoy either during or after. I rather fancy the mini ones as long as I could have 2 or more! Thanks once again for joining in with #BakeoftheWeek x

    • Choclette

      11th July 2017 at 10:34 am

      Thanks Helen. Unless there’s a veritable feast of other things to choose from, two are definitely in order.

  11. Kate - Gluten Free Alchemist

    12th July 2017 at 10:12 pm

    I do love a good cheesy, savoury muffin, but I am particularly taken with the addition of carrot in yours. I remember reading about garlic scrapes previously in one of your posts….. I still haven’t tried them though. We didn’t get round to growing garlic this year, so I guess we will have to wait another year! x

    • Choclette

      13th July 2017 at 3:21 pm

      I much prefer a good savoury muffin to a sweet one – shhhh, don’t let on! If ever you do manage to grow you’re own garlic, you won’t want to waste any of it, so I’m sure you’ll put those scapes to good use.


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