Sweetcorn & Carrot Muffins
Prep time
Cook time
Total time
Delicious gluten and dairy free savoury muffins packed with sweetcorn and carrots. Perfect for lunch boxes or to take out on a picnic!
Serves: 12
  • 2 medium eggs
  • 150ml / 0.5 cup non dairy milk
  • 75g / 0.5 cup dairy free spread, melted
  • 2 spring onions, chopped
  • 140g / 1 cup sweetcorn
  • 1 large carrot, grated
  • 250g / 2 cups gluten free plain flour
  • 2 tsp baking powder
  • ½ tsp paprika
  • 1 vegetable stock cube
  1. Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
  2. Gently whisk the eggs in a large bowl and stir in the milk and melted butter. Mix in the spring onion, sweetcorn and grated carrot and mix well.
  3. Finally, add in the flour, baking powder and paprika, then crumble in the stock cube and mix just enough until all the ingredients have combined.
  4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes until cooked through (a skewer stuck into the middle should come out dry).
  5. Store the muffins in an airtight container for 2 days or freeze individually and leave out to defrost overnight.
Recipe by Our Autism Diet at http://ourautismdiet.com/sweetcorn-carrot-muffins/