A last minute muffin recipe for starving little stomachs. These carrot and turmeric mini muffins had a huge success in the family, even with my 2 years old! Save the muffin base (I use bookmarks on my laptop) because you can then make your own recipe with any leftovers.
I usually make 20 mini muffins and freeze some because they are a very handy snack to give to my toddler.
Ingredients for 20 mini muffins:
- 150g flour
- 1 teaspoon baking powder
- 2 eggs
- 6 cl extra-virgin olive oil
- salt, pepper
- 2 small carrots
- 30g grated cheddar
- 1 teaspoon turmeric powder (or curry)
Peel and grate carrots.
Preheat oven to 180°C.
In a large bowl, combine all the ingredients and season with salt and pepper.
Place muffin preparation in a muffin tray, preferably in silicon (easy to remove from the mould and to wash!). Place in oven for 20 minutes at 180°C.