One of the things I love to do at the pre-school where I volunteer is garden and then cook what we grow. For this recipe, the children grew the basil, hung it out to dry for a few weeks in the classroom and then we made yummy muffins with it.
A lunch-box favourite and perfect for breakfast, lunch or afternoon tea. Get out the muffin tray and explore different savoury, sweet and healthy muffin recipes.
Seasonal Beetroot and Carrot Muffins
GF, DF, Vegetarian
- 3-4 cups grated beetroot and carrot
- 1/2-cup olive oil (or melted butter)
- 2 tablespoons toasted and ground pumpkin or sunflower seeds
- 3 organic free-range eggs
- 1 cup buckwheat or spelt flour
- 2-3 teaspoons dried basil, cumin seeds
- 1 teaspoon baking powder
- Sea salt
- Black pepper (optional)
- Extra seeds for topping
- Measure out dry ingredients
- Help grate carrot, beetroot into bowl and watch your fingers!
- Oil muffin tray and/or put muffins liners in tray
- Put the wet ingredients into the processor
- Help add the dry ingredients into the wet.
- Help spoon mixture into muffin trays and sprinkle seeds on top.
1. Preheat your oven to 180°C oil a muffin tray. You can line the tray with muffin cases if you want to.
2. Mix the dry ingredients together. (We dried the herbs and here the children rubbed them together to make the dried basil).
3. Mix the grated beetroot, olive oil, seeds and eggs together in a large mixing bowl or food processor.
4. Add the flour, baking powder and a good pinch of sea salt and cracked black pepper. Stir well until everything is well combined.
5. Spoon the mixture into the muffin cases ¾ full, top with seeds and bake in the preheated oven for 30-40 minutes or until risen and firm.
6. Let them cool on a cooling rack before removing them from the muffin tins.
7. Store the leftover cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or steamer before serving.