These week our very own kitchen goddess Beth, The Free Range Chef gives us her recipe for some very delissshh autumnal muffins…
These are dead good for freezing so you can make them in big batches and whip out for afternoon teas and picnics. Once you’ve made them a few times, you really can experiment with these speedy muffins, using up odds and ends from the fridge. I love them toasted with lashings of salty Ivy House Farm butter.
Carrot, Feta & Pumpkin Seed Muffins
200g self raising flour
100g spelt flour
½ tsp smoked paprika
100g parmesan or pecorino, coarsely grated
100g feta, crumbled
250g whole milk yoghurt
100g butter, melted
200g carrots, coarsely grated
50g pumpkin seeds
a handful of dill, chopped roughly
Heat the oven to 200C/400F/gas mark 6 and grease the cups and top of your muffin tin.
In a large bowl, mix together the flour, paprika and cheeses.
In another bowl mix the yoghurt, egg and melted butter with a fork until combined.
Fold the wet stuff in to the dry stuff then add grated carrot, dill and pumpkin seeds until just combined.
Spoon the batter into the muffin tin and bake for about 20 minutes on the middle shelf.
Take out and leave to cool in the tin for 10 minutes then turn upside down on to a wrack to finish cooling before devouring.