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CARROT & COURGETTE MUFFINS

Carrot & Courgette Savoury Muffins

(Read the Allotment story here)

 

Back in the kitchen Harriet and Holly were really excited. They loved to cook. This time they were going to be making muffins with Grandad.

 

Grandad liked cooking these as they were so easy and the ingredients did not have to be too accurate. Each time they were slightly different as the amount of carrot and courgette added would change depending on how much they had.

 

‘Aprons on and wash paws’ Grandad said. ‘Look I have already washed my paws.’

 

Then the ingredients were laid out.

 

100g extra strong cheddar. This gives a good flavor.

180g Self raising flour

125ml milk

30 ml olive oil

1 egg

1 teaspoon mustard powder

salt and pepper

1 large carrot or 2 smaller ones

1 or 2 courgettes depending on their size

1 tablespoon Sunflower seeds

1 Tablespoon Pumpkin seed

 

About 8 Muffin or 12 cup cake cases for smaller ones.

Tin

 

‘Do you remember the first thing we need to do before we mix the ingredients together?’ asked Grandad.

 

Harriet and Holly looked at each other in a puzzled way and then Harriet started jumping up and down.

 

‘I do, I do’ she squealed, ‘We need to turn the oven on or the muffins will never cook!’

 

Grandad set the oven to 200c (or 400F/ Gas mark 6)

 

Grandad passed the carrots and courgettes to the girls and gave them each a grater to prepare them for the mix.

 

Whilst they were busy grating Harriet asked Grandad ‘Why are they called ‘graters’ Grandad, they should be called ‘lessers’ as things get much smaller when we use them?’

 

They all chuckled. Cooking was such fun to do together.

 

After they were done a big bowl was brought out and the flour, powdered mustard, cheese and the squeezed out carrot and courgette were put into it. They squeezed the vegetables to get rid of the excess water that was in them. The seeds were added keeping some back to sprinkle on the top before they went into the oven.

Salt and pepper were then added. Grandad did this incase too much accidentally got sprinkled in.

 

Then the oil, milk and egg were added and it was all stirred together into a soggy mess. Who would every think these could ever be delicious?

 

This next bit was Harriet and Holly’s favourite bit. Spooning the mixture into the cases. They filled the cases to a little over half full so there was room for them to rise in the oven. The remaining seeds were sprinkled on top.

 

Grandad then put them in the oven. He set the timer for 15 minutes so he could check on them. Their new oven seemed to cook much quicker than the old one. Usually they took 20 – 25 minutes to cook depending on whether they were large muffins or smaller cup cake size.

 

They should be cooked when they are golden on top and nicely risen.

 

They did smell good cooking. Grandad asked the girls what other combinations they could think of and what did they think Grandma would like. ‘ Grandma would like smelly goats cheese and asparagus but it is not my favourite.’ Harriet said

(I think they sound yum!)

Holly suggested smoked salmon and spinach.

 

What can you think up? What would you like to put into yours?

 

These muffins are perfect for picnics, lunchboxes and taking to the Allotment

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