"Loved the carrots and coriander in the box today, so much so that I decided to give the muffin recipe a whirl... I twisted a few things around + Mother & I have been munching on them with a smear of tzatziki and a Gin & Tonic." Thanks to Sophie for sharing her recipe (and photo) with us.
Self Raising Flour - 1 1/2 cups
Carrots - 1 cup grated finely
Coriander - 1/2 cup chopped
Garlic - 1 tsp (or to taste)
Freshly ground black pepper - 1 tsp
Plain yogurt - 1 tbsp
Tomatoes - 1/2 cup pureed (I used a tin of peeled tomatoes, drained, chopped)
Light Milk - 3/4 cup
Baking Powder - 1 tsp
Salt - To taste
Olive Oil - 1 tbsp
Parmesan Cheese - sprinkle on top
Mix all of the dry ingredients together - add the oil, tomato puree and milk and mix just until incorporated, but do not over mix - add yogurt and mix - then slowly mix in the coriander and carrots.
Spoon the batter into a lightly-greased muffin tray, topping each muffin with a sprinkle of Parmesan cheese. Cook for 20 - 30mins, 180C fan forced oven... until golden and slightly firm to touch. Serve with tzatziki dip.