Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
12
- 1/4 cup canola oil
- 1 large egg
- 3/4 cup buttermilk
- 200grams plain flour
- 1tablespoons baking powder
- 25grams flaxseed, milled
- 50grams pumpkin seeds
- 50grams sunflower seeds
- 200grams carrots, grated
- 1teaspoons mustard powder
- 150grams cheddar, grated
Nutrition per serving
933kJ / 223Cal
933 Kilojoules or 223 Calories
11% of daily energy intake*
Protein
8.6grams
Fat
13.5grams
Carbs
16.4grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These healthy and hearty carrot and seed muffins make a delicious breakfast on the go.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Grease a 12 hole muffin tin. Whisk the oil, egg and buttermilk together in a jug.
Step 2 of 3
Whisk the flour, milled flaxseed and mustard powder together in a large bowl and add the cheddar, carrots and half of the seeds. Fold the buttermilk mix into the dry ingredients and mix until combined.
Step 3 of 3
Divide the mix between the muffin tin holes and sprinkle with the rest of the seeds. Bake for 25 minutes until golden.
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