Baby Led Weaning

Growing healthy babies with healthy appetites

Some Bloke Called Andrew’s Carrot Muffins

Probably noooot really called Andrew, in fact, but this email wasn’t signed so Andrew is the only nominative detail I can glean from our correspondence. For the record, I think that if you want to make your own buttermilk you just mix equal amounts of natural yoghurt and semi-skimmed milk. I think…

Says ‘Andrew’:

“I reckon you could swop carrot for courgette, pepper, onion, etc, though probably fry them a bit first.

Also use any different cheese and herbs, and I’m sure normal milk would work, if you can’t get buttermilk.

1 carrot, grated
15 stalks parsley, chopped
60g cheddar, grated
220g self-raising flour
1 egg
3/4 cup buttermilk (about 150ml, I think?)
1/2 cup vegetable oil

1. Preheat oven to 180c.
2. Mix carrot, parsley, cheese and flour.
3. In another bowl, whisk egg, buttermilk and oil.
4. Add this to dry ingredients and mix.
5. Spoon into muffin cases (makes 12) and bake for 20-25 mins.”

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This entry was posted on Saturday, June 12th, 2010 at 9:33 am and is filed under . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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11 Responses to “Some Bloke Called Andrew’s Carrot Muffins”

  1. Jen says:
    March 5, 2011 at 10:29 am

    You can make your own buttermilk by adding 1 tbsp (15ml) vinegar to 1 cup (236ml) milk – just leave it to sit for 5 minutes and you’ve got something that, whilst it isn’t *really* buttermilk, has all the same properties. And don’t worry, you won’t taste the vinegar.

    Reply
  2. aitch says:
    March 11, 2011 at 12:41 pm

    cheers jen. white vinegar, i take it? or will any old vinegar do?

    Reply
  3. Ives says:
    March 13, 2011 at 5:24 pm

    I use plain old white vinegar.

    Reply
  4. RiRah says:
    March 31, 2012 at 8:36 am

    Natural yoghurt also works well instead of buttermilk!

    Reply
  5. Aitch says:
    April 2, 2012 at 7:11 pm

    yeah, Nigella substitutes half yog, half milk for buttermilk in her blueberry muffins.

    Reply
  6. Polly says:
    May 14, 2012 at 6:53 pm

    Buttermilk is the liquid left after butter is churned. So, if you’re up for it (easiest with a stand mixer or food processor) you can just beat double cream until it turns into butter & then use the left over buttermilk. You get lovely homemade butter too!
    They do sell buttermilk in most supermarkets nowadays though :)

    Reply
  7. Rachel says:
    July 28, 2012 at 7:57 pm

    Can you freeze these?

    Reply
  8. Mamie says:
    January 30, 2013 at 4:21 am

    I use 1tbsp of lemon juice to 1 cup milk when making buttermilk…instead of vinegar. It gives the baked goods a hint of lemon taste. Delicious!

    Reply
  9. ChristianSmiles says:
    March 3, 2013 at 9:36 am

    Just did those they r amazing!! Even C who’s obsessed with just bread and cheese lately, had them and loved them!!
    I didn’t use grated carrot, I boiled frozen broccoli carrot cauliflower and peas and mashed them. For buttermilk I used same quantity of full fat Greek thick yogurt and milk (as suggested here)
    They r fab, thank u !!!

    Reply

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