Savory Carrot and Herb Muffins

These savory carrot and herb muffins make amazing sandwiches or go well with a big bowl of soup. Play around with all the additional ingredients ideas too!

Serves: 6 mega muffins or 12 regular muffins

Prep Time: 10 min

Cooking Time: 25 min

Total:  35 min

Ingredients

1 1/2 cups flour or all purpose gluten-free flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
2 eggs, whisked
3/4 cup milk or plain rice milk
1 tbsp. olive oil
1 1/2 cups grated carrot
1 green onion or bunch of chives, chopped
1/4 cup grated vegan mozzarella cheese, to garnish

Additional Ideas

roasted red pepper slices
sun dried tomatoes slices
dried chili flakes
grated zucchini or beet
sliced green onions or chives
caramelized onions
sauteed mushrooms
walnut pieces or pine nuts
fresh or dried herbs: rosemary, basil, cilantro, sage
spices: curry powder, ginger
crumbled feta or goat cheese, cheddar etc.

Directions

1. In a large mixing bowl combine flour, baking soda, baking powder, nutmeg and salt.
2. In a separate bowl, whisk eggs, milk and olive oil.
3. Add wet mixture to dry and stir to combine.
4. Add carrots, green onions and any other additions that you like. Stir to combine.
5. Spoon into a greased or paper lined muffin tin and garnish with cheese. Bake in a preheated oven at 350 F for 25 minutes, or until an inserted toothpick comes out clean.
6. Allow to cool for 5 minutes and serve. Store in an airtight container for 2 days, and reheat before serving.