Delicious gluten and dairy free savoury muffins packed with sweetcorn and carrots. Perfect for lunch boxes or to take out on a picnic!
If you’re looking for a really easy lunchtime idea, maybe even one that you can make it advance then hopefully you’re going to love my recipe for these gluten and dairy free Sweetcorn & Carrot Muffins.
Packed with super tasty veggies, these savoury muffins make the perfect addition to lunch boxes and are a lovely change from boring old sandwiches! I usually make savoury muffins with cheese but these ones obviously needed to be dairy free for Finn so I had to leave it out. I toyed with using dairy free cheese but I decided to have a go without it, as I know it’s not easy for everyone to get a hold of and it can be quite expensive too.
To be honest the muffins were pretty good with the cheese! I knew there needed to be lots of flavour and so I added one slightly strange ingredient that takes these muffins to a whole new level – the humble stock cube! It really helps to add a burst of flavour and seasoning to the muffins so don’t leave it out!
As well as being super delicious, this recipe is really easy to make. Everything can be mixed in one bowl by hand so there’s not special equipment required. The muffins are so good still warm from the oven but they are just as tasty cold the next day too!
- 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
- Preheat the oven to 180c / 350f and line a muffin tin with 12 muffin cases.
- 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.
- 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.
- 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).
- Store the muffins in an airtight container for 2 days or freeze individually and leave out to defrost overnight.