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Oaty Carrot & Thyme Muffins

Submitted by Mustard Comms 12 August 2011

 Recipe is suitable for freezing. Place the cold muffins in a plastic bag and freeze for up to 6 months.



175g/6oz plain flour

50g/2oz porridge oats

7.5ml/1 1/2tsp baking powder

2.5ml/1/2tsp bicarbonate of soda

10ml/2tsp mustard powder

5ml/1tsp dried thyme

salt and ground black pepper

225g/8oz carrots, washed, and coarsely grated

100g/4oz Mature Cheddar cheese, grated

100ml/4 floz vegetable oil

100ml/4 floz milk

2 large eggs


  1. Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4. Line a 12 hole (45ml/3tbsp capacity) patty tin with paper cases. Mix the flour, oats, baking powder, bicarbonate of soda, mustard and thyme together in a large bowl. Season with plenty of ground black pepper and a good pinch of salt.
  2. Stir in the carrots and ¾s of the cheese. Mix together the oil, milk and egg. Add to the dry ingredients and mix together briefly. Spoon the mixture into the paper cases, sprinkle over the remaining cheese. Bake for 20-25 mins or until risen and golden brown on top. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. Best served slightly warm.

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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