Alex O'Brien

Food & Wine

Carrot and parsnip muffins

Carrot and parsnip muffins

It can be near impossible to get little ones to get their recommended dose of veg, but these delicious savoury muffins taste so good, they’ll never know how good they actually are! Plus, you can make a big batch and throw the leftovers in the freezer for later – they’ll taste just as good defrosted.

Serves: 12


  • 1 cup wholemeal self-raising flour
  • ¾ cup white self-raising flour
  • ¼ teaspoon paprika
  • 1 large carrot, peeled and grated
  • 1 parsnip, peeled and grated
  • 2 tbsp. Parmesan cheese
  • 2 tbsp. basil, chopped
  • 2 eggs, beaten
  • 2 tbsp. vegetable oil
  • 1 cup light milk

  1. Preheat oven to 190°C.
  2. In a large bowl, sift both the white and wholemeal self-raising flours and add paprika.
  3. Fold in carrot, parsnip, cheese and basil until.
  4. Mix eggs, oil and milk in a separate bowl, then combine with the flour, vegetable and cheese mix.
  5. Divide mixture into a greased 12-muffin tray (or two 6-muffin trays) and place in the oven for 25 minutes or until golden brown.
  6. Remove from tray and let cool. Serve immediately.
We’d love to hear your favourite savoury muffin recipe! Share it with us in the comment section below.

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