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Oaty Carrot and Thyme Muffins

Serves: 12

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly

Oaty Carrot and Thyme Muffins Recipe: Veggie


175g plain flour

50g porridge oats

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

2 tsp mustard powder

1 tsp dried thyme

salt and ground black pepper

225g carrots, coarsely grated

100g vegetarian mature Cheddar, grated

100ml vegetable oil

100ml milk

2 large free-range eggs


  • Line a 12-hole muffin tin with paper cases. Mix the flour, oats, baking powder, bicarbonate of soda, mustard and thyme together in a large bowl. Season with plenty of ground black pepper and a good pinch of salt.
  • Stir in the carrots and 3/4 of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and stir briefly.
  • Spoon the mixture into the paper cases, sprinkle over the remaining cheese, and bake for 20-25 minutes or until risen and golden brown on top. Cool in the tin for five minutes before transferring to a wire rack to cool completely. Best served slightly warm.
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