This month we are having a Kid’s Party: Yes it’s true, my elder son turns a year older on Monday! Since 10 year’s it is a must to drink Fruchttiger on a (birthday) party! So I bring this thirst quencher to the party along with
Mini Carrot Muffins with Cheese
They taste delcious and are not only suitable as an appetizer. They fit into the bento box, which my younger son takes to school every day.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Carrot muffins with Cheese
Categories: Muffin, Mini-Muffin, Savoury
Yield: 24 Servings
150 grams Carrots, finely grated
2 stalks Parsley, chopped
100 grams Blue cheese, cut into small dices
250 grams Flour
2 tablesp. Parmesan, freshly grated
4 teasp. Baking powder
1 teasp. Paprika powder, hot
1 teasp. Salt
250 grams Buttermilk oder yoghurt
1 Egg, size L
7 tablesp. Olive oil
2 teasp. Tomatoe paste
Muffin tin liners
============================ SOURCE ============================
|Vegetarian Basics (GU Basic Cooking)*
— Erfasst *RK* 29.08.2006 von
— Ulrike Westphal
1. Preheat oven to 200 °C Grad/fan 180 °C. Line 2 mini muffin trays
with 24 muffin cases.
2. Put the flour, baking powder, salt and parmesan into a bowl.
3. In a second bowl whisk together buttermilk or yoghurt, egg, oil
and tomatoe paste. Add to the dry ingredients, than carrots and
parsley. Stir to combine.
4. Put a heaped tsp of the mixture into each muffin case, then bake
for 12 mins until risen. Cool.
:PER SERVING 190 kcalories
:PREP 25 mins
:COOK 12 mins