I have a penchant for vegetable cakes, we all know how delicious carrot cake can be, even without the icing! Cakes with vegetables baked in can be a healthier option by providing a tasty way to increase vegetable consumption, especially for children who aren’t keen on anything resembling a vegetable.
This recipe contains no butter or sugar, carrots can be substituted for courgettes if you want a sweeter batter or a mix of both is good too. I have used white, brown and a mix of the two flours, all are equally tasty, the latter having more fibre of course.
The sun-dried tomatoes can be substituted with roasted cherry tomatoes.
Give the grated courgettes a good squeeze through a sieve to eliminate excess liquid before adding to your batter.
I used just a sprinkle of parmesan before baking, I was over-exuberant with it once and it just over-ran and melted in a puddle all around the muffins in the tin which I still picked off and ate, so very tasty, melted, baked cheese!
Pre-heat your oven to 180°C/160°C fan/gas 4.
Makes around 12 large muffins
1 large egg
50ml olive oil
150ml semi-skimmed milk
200g self-raising flour
1 tsp baking powder
4-6 sun-dried tomatoes (drained and chopped)
1 large courgette, grated
Salt and black pepper
150g mozzarella, chopped into small pieces
¼ tsp paprika
grated Parmesan for sprinkling on top
Put the egg, olive oil and milk into a bowl and whisk together until blended. In another larger bowl, combine the flour and baking powder, pour the egg/oil/milk mixture over the flour and gently combine, muffins need minimal mixing or they can become rubbery once baked. Add the sun-dried tomatoes, courgettes and the seasonings and paprika to your taste. Finally add the chopped mozzarella and combine together.
Pop mixture into a prepared muffin tin lined with muffin cases, sprinkle the Parmesan cheese on the tops of the muffins. Bake for 20-25 minutes turning once halfway though.