Feta, Chive & Carrot Savoury Muffins

Close up image of feta, chive and carrot savoury muffins.

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Feta, Chive & Carrot Savoury Muffins

These delicious carrot savoury muffins have pools of melted feta in every mouthful, a moist crumb and crisp seeded crust. They are the perfect make ahead breakfast on-the-go, savoury snack or light lunch.

Prep Time20

Cook Time35

Total Time55

Course: Breakfast, Mains, Snack

Cuisine: American, Australian

Diet: Diabetic, Gluten Free

Keyword: carrots, muffins, savoury muffins

Servings:

Calories: 238kcal

Author: Sarah Bell

Equipment

Sharp knife
Box grater
Chopping Board
Measuring Cups and Spoons
12 hole muffin pan
Fork
Wire rack

Ingredients

3 large carrots grated, approximately 350 grams or 2 firmly packed cups
3 large eggs
1/3 cup soy milk
1/3 cup olive oil extra virgin
1 large brown onion grated with excess moisture squeezed out
1/3 cup sun dried tomatoes roughly chopped
1 cup almond flour
½ cup buckwheat flour
½ cup tapioca flour
1 ½ teaspoons baking powder
½ teaspoon finely ground sea salt
200 grams firm feta roughly crumbled
1 tablespoon fresh chives finely chopped
1 tablespoon sesame seeds
1 tablespoon sunflower seeds
1 tablespoon pepitas

Metric - US Customary

Instructions

Preheat the oven to 180°C/356°F (conventional). Line a muffin tin with 12 muffin liners.
To a large bowl add the grated carrot, eggs, soy milk, olive oil, brown onion, sun dried tomatoes, almond flour, buckwheat flour, tapioca flour and finely ground sea salt. Sieve in the baking powder and then stir until well combined.
Add the crumbled feta to the bowl as well as the chives and fold through.
Mix the seeds together in a small bowl and then sprinkle over the top of the muffins. Divide the muffin mixture between the 12 muffin liners. Sprinkle about a teaspoon of mixed seeds over the top of each muffin.
Place the tray into the oven and bake for 35 minutes or until golden brown and cooked through. Remove from the oven and cool on a wire rack.

Notes

Nutrition facts are an estimate only.

Storage

Once the muffins have cooled to room temperature, store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, thaw and reheat before eating. If storing in the fridge, the muffins are really lovely warmed for 30 seconds in the microwave before eating.

Nutrition