These are savoury tikka flavoured muffins filled with grated carrot for added goodness.
These may sound a little strange but honestly they taste divine, even my own mum who tends to be health food adverse admitted how good they smell coming out of the oven. It’s curry in muffin form, what’s not to love?
They make a great lunchbox option for work as they’re easily made the night before and can be taken with you the next day without needing prep work which can be a bit tricky for offices that don’t have great kitchens/lunch areas.
These can be adjusted to suit many different diets, such as sub coconut oil instead of butter for dairy free or use chestnut flour for grain free, both flours I’ve tested were gluten free and were still really soft and light. Plus they’re packed with healthy spices and some sneaky carrot to help you along your way to 5 a day, they may even be good enough for picky eaters, why not try it? Seriously, I’ve found them so good I find it hard to stop myself eating nearly the whole batch!
Recipe (makes 8-10)
-30g tikka paste
-2 medium carrots (or sub 1 carrot for a parsnip)
-40g butter/coconut oil (melted, cooled)
-115g wholemeal flour (I tested chestnut & buckwheat, both work)
-1 tsp cumin powder
-1 tsp garam/tikka masala curry powder
-1 tsp baking powder
optional: coconut flakes or pumpkin seeds* to top
*To use activated pumpkin seeds which are easier on digestion and more nutritious just soak the seeds for 8-12 hours before beginning the recipe, I recommend either first thing in the morning or overnight
Preheat the oven to 180c fan
Melt together the butter/coconut oil then allow to cool slightly, meanwhile, peel and grate the carrots
Mix together the other wet ingredients in a large bowl then add the butter/oil when cooled followed by the remaining ingredients
Spoon the mix into bun cases about half way full until the mix is all used up
Bake for 23-25min then allow to cool slightly before eating
Let me know on social media what you think if you make these