John Myers
Carrot and Spinach Muffins (with or without Salami)
The perfect carrot and spinach muffins (with or without salami) recipe with a picture and simple step-by-step instructions.
- 200 g Carrots (= 2 thick carrots)
- 100 g Spinach leaves (frozen defrosted)
- 3 Discs Salami
- 2 Eggs
- 300 ml Buttermilk
- 6 tbsp Oil
- 300 g Flour
- 2 tsp Baking powder (= approx. 1/2 sachet)
- 1 tsp Paprika powder
- 1 tsp Salt
- 150 g Grated cheese
- Peel the carrots and grate finely. Squeeze out the defrosted spinach and tear it apart. Cut the salami into fine cubes (if desired).
- Mix the eggs, buttermilk and oil together. Mix the flour, baking powder, paprika powder and salt and stir into the egg mixture (up to this point you can still use the whisk of the hand mixer!)
- Add carrots, spinach, salami (if desired) and 50 g cheese and work in (it is best to use the dough hook on the hand mixer).
- Line the wells of a muffin tin with paper liners and pour 1 – 2 tablespoons of batter into each well. Finally, sprinkle a little bit of the remaining 100 g cheese per muffin on top to bake (about as much as you can grab with your thumb and 3 fingers).
- Bake in the preheated oven on the middle rack at 180 ° C for about 25 minutes.
- Tip 6: A mixed salad tastes good with it!
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