Barefoot Carrot and Cheese Savoury Muffins

Carrot and Cheese Savoury Muffins

Who says muffins have to always be sweet? These delicious savoury muffins with carrot, cheese and chives are a great addition to a brunch platter. Serve alongside a glass of smooth Barefoot Merlot. The cheese flavours perfectly balance the juicy, dark fruit notes of the wine.


  • 1 carrot, grated
  • 125g grated cheddar cheese
  • 1 tablespoon chives
  • 250g self-raising flour
  • 1 egg
  • 250ml milk
  • 40g butter, melted
  • 300g garlic and herb cream cheese
  • Chilli flakes (optional)


  1. Preheat the oven to 180 degrees.
  2. In a separate bowl, combine the carrot, cheese, chives and flour and mix well.
  3. Add the egg, butter and milk and mix together until fully combined.
  4. Spoon into a muffin tin lined with muffin cases. Bake at 180 degrees for 15-20 minutes or until golden brown.
  5. Leave to cool in the muffin tin.
  6. Once the muffins are completely cold, fill a piping bag with the cream cheese and pipe onto the top like icing. If you don’t have a piping bag, you can thickly spread the cream cheese over the top.
  7. Sprinkle with chilli flakes if you like a little heat, and enjoy alongside a glass of Barefoot Merlot.