Ingredients
cheesey-carrot and marmite muffins
- 220 grams Edam cheese
- 95 grams peeled carrot, roughly chopped
- 320 grams self rasing flour
- 1 level teaspoon baking powder
- 1/4 level teaspoon baking soda
- 1 level teaspoon salt
- 1 egg size7
- 1 level tablespoon marmite
- 350 grams full cream milk, using 100gm to dissolve marmite
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
preheat oven to 200 degrees celcius van forced
place cheese into TM bowl and chop speed7 for 5secs and set aside
add carrots and chop speed7 for 5 secs
add cheese and remaining dry ingredients to carrots in TM bowl
into a small cup/measuring jug add 100g of the milk and stir in the marmite to dissolve and add to the TM bowl with the remaining milk
with closed lid and knead function for 25 to 30secs. scrap ddown side and blend any bit of flour into mixture.
spoon mixture to the top of medium size silicone patty pans and bake 15 - 20 minutes or until skewer comes out clean.
cheesey-carrot and marmite muffins
Tip
these are yummy with butter and marmite, or with savory fillings of your choice.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I found the muffins a bit too salty. I thought the level tsp could be a bit much. I will reduce to a pinch of salt. I beat the egg into the milk. (Egg not mentioned in method)
The muffins are tasty, light and fluffy and I will definitely bake them again with reduced salt.
I used my TM 6.
Are you sure to delete this comment ?