Carrot and Cheese Savoury Muffins
Featuring
Merlot
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.
Ingredients
- 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)
Directions
- Preheat the oven to 180 degrees.
- In a separate bowl, combine the carrot, cheese, chives and flour and mix well.
- Add the egg, butter and milk and mix together until fully combined.
- Spoon into a muffin tin lined with muffin cases. Bake at 180 degrees for 15-20 minutes or until golden brown.
- Leave to cool in the muffin tin.
- 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.
- Sprinkle with chilli flakes if you like a little heat, and enjoy alongside a glass of Barefoot Merlot.