Prep time
20 mins
Total cook time
40 mins
Serves
12 muffins
Level
Easy
About the recipe
A perfect healthy grab and go lunch to pack, picnic with, or to enjoy with others.
Ingredients
Wet Ingredients
- 4 eggs
- ½ cup (90 mL) olive oil
- 1 cup (180 g) of goat or your favorite cheese cut in small cubes
- 4 cups (400g) finely shredded carrots
- small handful of shredded cheese
Dry Ingredients
- 1 ¾ cup (200g) of flour
- 1 handful of almond flour or flour
- 1 tsp baking powder
- ¼ tsp curry
- ¼ tsp ground cumin
- ¼ tsp pepper
- ¾ tsp salt
Preparation
- Preheat the oven to 450 °
- Bowl 1: Whip the eggs and olive oil together.
- Using a spatula, add the cut goat cheese and slowly mix together.
- After, add the shredded carrots to the mixture and slowly mix completely together and then set aside.
- Bowl 2: Add all of the dry ingredients together in a separate bowl and mix together with a whisk.
- Combine both bowl 1 and 2 together gently folding it together with a spatula until all of the ingredients are completely mixed together.
- Line a muffin tin with muffin liners or grease well the interior of the muffin tin.
- Using a tablespoon, scoop the mixture into the muffin tins filling up the muffin cup until it reaches over the top of the muffin tin.
- Bake for 15-20 mins or until a knife comes out clean. Turn off the oven and leave the muffins inside the oven.
- Sprinkle some shredded cheese on top of the muffins and let the cheese melt on the muffins for 2-3 minutes while they sit in the oven.
- Remove from the oven, let cool and enjoy!
- These muffins refrigerate well for a 5-7 days or you can put them in the freezer to enjoy later.
