Carrot, Peas And Dill Muffins
45 minutes
851 reads
About Carrot, Peas And Dill Muffins
Carrot, Peas, and Dill Muffins are delightful savory treats packed with the wholesome goodness of fresh carrots, sweet peas, and aromatic dill leaves. These muffins stand out not only for their vibrant flavors but also for their nourishing ingredients, making them a smart choice for any snack table.
Rich in protein from eggs, milk, and cheese, these muffins support the healthy growth and development of kids, making them especially suitable for little ones in their formative years. The recipe uses simple, everyday ingredients, ensuring both convenience and crowd-pleasing appeal—perfect for serving at kids' parties or as a nutritious lunchbox addition.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
- 1 cup All-Purpose Flour maida
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1.5 tsp Salt or as per taste
- 1 Eggs large sized
- 1 cup Milk
- 1 cup Milk
- 1 / Cheese cup grated
- 1/2 tsp Oregano Flakes
- 1 / Carrot cup grated
- 1/4 cup Peas green
- leaves Dill Leaves - 2 tablespoon dill chopped, chopped
- 2 tbsp Refined Oil
Instructions
- Preheat oven at 200 degree C for 5 minutes and line the muffin moulds with cupcake liner.
- Sieve all purpose flour, a pinch of salt, baking powder and baking soda altogether and keep aside.
- Now take a bowl and beat the egg into it.
- Next add oil, grated cheese, grated carrot, peas, dill leaves, oregano and salt. Give a good mix.
- Slowly fold the dry flour mixture into the wet mixture.
- Add milk slowly into the mixture while folding.
- Finally fill the 2/3 of the muffin liner with the batter and bake it at 200 degree C in a preheated oven for 20 minutes or until a tooth pick comes out clean.
- Allow them to cool and serve them with dip or ketchup or munch just like that.
Recipe Notes
Do not add the 1 cup milk at once, slowly add the required amount of milk while folding the dry mixture into the wet mixture. Batter consistency should not be runny.
Additional Tips
- For extra texture and a subtle nutty flavor, fold in a handful of toasted sunflower seeds or pumpkin seeds into the batter before baking.
- If dairy-free is desired, substitute the milk with unsweetened oat or almond milk and use a plant-based cheese alternative that melts well.
- Serve these muffins warm, split and topped with a dollop of herbed cream cheese or Greek yogurt for a more substantial snack or light lunch.
- To keep the muffins moist and tender, grate the carrots finely and avoid overmixing the batter once the wet and dry ingredients are combined.
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Recipe Nutrition
Calories: 200kcalCarbohydrates: 25gProtein: 7gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 5mgSodium: 684mgFiber: 1gSugar: 6g
Amrita Roy
Articles: 56
4 Comments
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This is a fantastic recipe! Thanks for sharing.
I’m eager to make this recipe!
Absolutely fantastic! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.