These savoury breakfast muffins make a lovely change from the more traditional, sweet ones. Feel free to play around with the recipe - you could use courgette in the place of the carrots and swap for your favourite nuts and seeds.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
300g self-raising flour (or use wholemeal for a healthy alternative)
1 tsp baking powder
60ml of vegetable oil
Pinch of salt
6 fresh thyme sprigs, chopped
2 eggs, whisked
100ml of Greek yoghurt
275ml Almond milk
A large pinch of brown sugar
100g of grated carrot
2 tbsp each of pumpkin and sunflower seeds
1)Preheat the oven 200c gas mark 6. Grease and line with baking parchment a 12 hole muffin tin.
2)Sift the flour baking powder into a bowl and sprinkle in the sugar.
3) Pour the eggs, almond milk, yogurt, and oil into a seperate bowl and mix together well before folding in the dry ingredients
4)Spoon the mixture into the prepared muffin tins and sprinkle with the sunflower and sesame seeds. Bake for between 20 -25 minutes.
5)To make sure they are cooked to perfection insert a skewer into the center and if it comes out clean they are done. Put on a wire rack to cool before serving