Friday, 18 April 2014

Carrot and Coriander Muffins

Since it's Easter Weekend I wanted to make the kids something a little more exciting than sandwiches for tea, plus we might go out tomorrow if the weather's nice. I'm also trying to be brave and bake egg free more often too!

So these are wheat free, gluten free, dairy free, egg free, soya free and depending which flour you use could be corn and potato free too. (I know many of our readers have problems with those two flours)
  • 250g/8oz gluten free flour (I used Dove's Farm SR blended flour)
  • 1tbsp baking powder (you do need this)
  • 1/2tsp salt and milled pepper
  • 200ml/7fl oz your choice of milk (we used Almond milk today)
  • 1 medium egg, beaten, or egg replacer as per instructions for one egg
  • 5 tbsp olive oil 
  • 175g/6oz grated carrots
  • 3tbsp fresh, finely chopped coriander, or 1 tbsp of dried.

Usually free from recipes which include oil specify NOT to use olive oil as it makes the mixture a bit heavy. Certainly unless specified otherwise I would always use sunflower oil.. The original recipe DID say to use olive oil but I think it was a bit navy so I will try vegetable oil next time!

  • Preheat the oven to 190C/375F/Gas Mark 5. Oil a deep 6 hole (large) muffin tray or it makes 12 smaller cakes/muffins. I always use paper cases so there is no need to oil.
  • Sift the flour into a "dry" bowl, add baking powder and salt and pepper.
  • Grate the carrots
  • In a second "wet" bowl, whisk the milk replacement, egg and olive oil.
  • Add the "wet" bowl contents to the "dry" bowl and combine
  • Mix in the grated carrots and coriander
  • Spoon into muffin cases and bake for 20-25 mins until risen and firm
Tip: it's important not to have too dry a mixture with free from baking

Mine were ready after 20 minutes, golden brown on the top - they rose quite well for egg free muffins and were cooked throughout.

The Recipe Resource would like to wish all their readers a Happy Easter!


  1. They look lovely but I'm not a fan of coriander. Ella, my youngest loves it and eats the leaves off the plant so I may make some for her!

  2. These look lovely - and I am definitely a fan of coriander so may well give them a try! Yum!

  3. They look great, I always use that egg replacer in meals as my mum cant eat them. It's a great alternative

  4. A fab recipe for those with intolerances. Carrot and coriander makes a great soup, so I bet it makes great muffins too!

  5. Sounds like an interesting combination.....i love carrot and coriander soup so may have to attempt these

  6. These look great. Oddly two ingredients which I don't like, but my children love.

  7. You are great with your recipes, these muffins sound brilliant. I must send the recipe over to my brother :)

  8. I have never tried these, but they sound great x

  9. My partner has a dairy intolerance and he is a big muffin fan so he would absolutely love these!! Sending the link over to him now! Thank you :)

  10. Another great recipe - hmmm savory over sweet any day! x

  11. ooh these looks fab! I would never had thought to make muffins with those ingredients but sounds yummy! x

  12. I adore carrot and coriander soup so would like to try these.

  13. Interesting recipe, I don't really like coriander but will give them a try!

  14. I bet these smell delicious when they're cooking x

  15. OOh carrot and coriander, lovely combination. I could eat a stack of these right now.

  16. They look delicious. Emma would love them as her favourite food is carrots

  17. i made a carrot cake for this weekend! My girls love it! great to see the gluten free option is good too! #fridayfoodie

  18. Me and my kids love the combination of carrot and coriander but I never thought they could be great ingredients for muffins. I believe my kids are going to love this! Thanks for sharing :-D

  19. I would never have thought of putting carrot and coriander in a muffin - I really want to try some now though :) x

  20. What a great sounding combination! I just might have to try these out! Thanks for the recipe! #recipeoftheweek

  21. yes I think that is a great tip when using free from flour, plenty of liquid, I find almost sloppy when raw is best. These sound delicious, will need to book mark to make with Bob.


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