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Cheesy flaxseed and carrot muffins


Makes: 12
timeTotal time:
Cheesy flaxseed and carrot muffins
Recipe photograph by Kris Kirkham

Cheesy flaxseed and carrot muffins


Makes: 12
timeTotal time:

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Nutritional information (per serving)
Calories
256Kcal
Fat
17gr
Saturates
6gr
Carbs
16gr
Sugars
2gr
Fibre
2gr
Protein
10gr
Salt
0.7gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 50ml rapeseed oil (or vegetable oil), plus extra for greasing
  • 200g plain flour
  • 25g ground flaxseed
  • 1 tbsp baking powder
  • 1 x 100g pack seed mix
  • 200g carrots, coarsely grated
  • 150g mature vegetarian cheddar, coarsely grated
  • 1 large egg
  • 200ml milk
  • 150g cream cheese

Step by step

Get ahead
The muffins are best on the day of baking, but will keep for 1-2 days in an airtight container, or can be frozen for up to a month. Warm briefly in the microwave.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Brush a 12-hole muffin tin well with oil.
  2. Mix the flour, flaxseed, baking powder and 1⁄2 tsp salt together in a mixing bowl. Stir in 60g of the seed mix, plus the carrots and 100g of the cheddar.
  3. Beat the egg with a fork and mix with the oil and milk. Pour into the bowl and stir briefly to mix, but don't overmix.
  4. Spoon about 1 tablespoon of the batter into each hole of the prepared tin, then dollop a teaspoonful of cream cheese in the centre. Spoon the rest of the batter on top, to cover the cream cheese.
  5. Scatter the rest of the cheddar and seeds on top of the muffins. Bake in the oven for about 25 minutes until golden brown and firm to the touch. Cool in the tin for a few minutes before turning out onto a wire rack.
Chef quote
These delicious savoury muffins have a surprise in their centre – cream cheese!

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