Carrot & Seed Muffins

1 comment

I ventured into savoury muffins … what a goodness!

130 gr of spelt flour
70 gr of Manitoba flour (very strong Canadian flour)
5 carrots
1/2 onion
4 tablespoons of extra virgin olive oil
soy milk as needed
1 teaspoon of baking powder
1 tablespoon of pumpkin seeds
1 tablespoon of sunflower seeds
powdered coriander, chives, salt and pepper

Julienne the carrots. Chop the onion. Toast the seeds in a frying pan without adding oil.
In a bowl combine flours, baking powder, carrots, onion, salt and spices. Mix.
Add the oil to the mixture, start stirring with a fork. Add the soy milk very slowly, until you get a mixture not too thin (if “taken” with a spoon it must “drip” slowly).
Try to mix quickly, without worrying too much about lumps (I read that is the secret to get good muffins 😀 ).
Pour the mixture into muffin cups, filling them up  to 3/4.
Bake in preheated oven at 180°c for 30-35 minutes.
The inside 😀


I liked them, as they combine the “scrunch” of the seeds to the softness of the muffin!
A hug to everyone!

Chef: Katy from VeganBlog

  1. heidi 20 March 2011 at 11:58

    I’ve always been intrigued by savoury muffins… I very luch like yours!

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