carrot and sweetcorn muffins

These little beauties were born because I needed to take something easy and portable to Kew Gardens – one of my favourite places in London. They take just a bit more time to make, but boy is it worth it! Besides, you will get 12 gorgeous muffins which can serve a small army of hungry kids or adults.


  • 6 eggs
  • 4 tbsp parmesan cheese, finely grated, plus extra for sprinkling on top
  • 4 tbsp Greek or Icelandic yogurt
  • 6 tbsp polenta/ground maize
  • 1 tsp baking powder
  • spices: 1/2 tsp cinnamon, 1/2 tsp ground nutmeg, 1 tsp paprika
  • 1 tsp salt
  • 2 medium sized carrots, grated
  • 1/2 medium courgette, grated
  • 100g sweetcorn, defrosted
  • 2-3 spring onions, cut into rings
  • 1 chilli or more, cut into rings
  • small bunch of coriander, chopped


  • add to the blender the first 7 ingredients (eggs to salt) and blitz until all incorporates
  • add the rest of the ingredients in a bowl, poor the egg mixture and mix everything thoroughly
  • ladle the mixture into prepared muffin shapes
  • bake in a preheated 180C oven for 20 minutes

You can freeze these, keep in a container for breakfast on the go, take with you to the park, serve at dinner parties, have for lunch, breakfast or dinner, hot or cold. Seriously, these are just the best portable finger food suitable for any occasion.


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