Carrot And Oat Lunchbox Muffins

Food writer and cook Fiona Faulkner shows you how to make cheese and carrot lunchbox muffins, the perfect healthy snack for hungry kids.

Prep:15m
Cook:24m
Total:39m
Temp:180°c / 360°f

INGREDIENTS
180 g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
50 g porridge oats
200 g grated carrots
150 g red leicester cheese, grated
100 g plain yoghurt
vegetable oil
2 large eggs
2 tbsp milk

STEP 1: Mix Your Ingredients
Preheat the oven to 180° c. Sieve the flour, bicarbonate of soda, baking powder and salt together into a large mixing bowl. Next add the grated carrot and red Leicester cheese. Follow with the eggs and porridge oats. Finally pour in the milk, vegetable oil and yoghurt. Give all the ingredients a gentle stir together until well combined, making sure you don’t over beat the mixture.

STEP 2: Bake The Muffins
Line a muffin tray with cases and using a spoon or an ice cream scoop, divide the mixture evenly between the cases. This mixture will make 12 muffins. Bake in the oven for 24 minutes. After 20 minutes turn the muffins around to ensure they cook evenly. Leave to cool in the trays before turning them out onto a wire rack to cool completely.