Recipe: Carrot and basil savory muffins

Savory pastries with aromatic herbs

October 20, 2013

The basil from my rooftop is now exhausted, full of flowers and with only few, tiny leaves.

I used one of the latest harvests of fresh basil leaves for this muffins with carrots and feta cheese. My four years old son loved them!

Carrot and basil savory muffins

Ingredients
Makes 12 muffins:
180g all-purpose flour
1 and 1/2 tsp baking powder
1 tbsp chopped fresh basil
1 clove of garlic
1 pinch salt
80g butter
1 egg
2 medium carrots
80ml milk
1 tablespoon of vegetable oil
50g feta cheese

Directions
Peel the carrots and grate them.
Mix the flour with the salt, carrots, chopped basil and minced garlic. Add the beaten egg and melted butter.
Dissolve the baking powder in the milk, then add to the mixture. Add the feta cheese cut into small cubes, the seed oil and mix.
Place 12 paper cups in a muffin tin and bake at 180 degrees for 20-25 minutes, until well browned.

One year ago: Middle Eastern aromatic mixture

Two years ago: Asian aromatic mixture

Three years ago: Vichyssoise

Four years ago: Swordfish pasta with mint

I'm hosting Weekend Herb Blogging this week (October 21st to 27th).

Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.