RECIPE BY: Andrew Stone

Muffins are quick to make and the batter should be mixed as lightly and as little as possible. Buttermilk or yoghurt helps to keep the mixture light. Savoury muffins are a good way to use up those few carrots, zucchini or leaves of spinach you might have left in the bottom of your fridge. Diced bacon, grated cheese and herbs are also good additions and can build the humble muffin into something that might take pride of place in your lunchbox. Muffins are best eaten on the day they are baked and always most delicious when served warm.

Makes: 12 muffins


Plain flour – 250g
Baking powder – 2 teaspoons
Bicarbonate of soda – 1/2 teaspoon
Ground cumin – 1 teaspoon
Salt – 1 1/2 teaspoons
Pine nuts – 40g toasted
Eggs, free-range – 2
Plain yoghurt – 270g
Oil – 4 tablespoons
Carrots – (about 6 small to medium) to make 200g grated


  • Preheat the oven to 180oC.
  • Line a 12 cup muffin tin with 12 paper muffin cases or grease the muffin tin with your vegetable spray.
  • Sift flour, baking powder, bicarbonate soda, cumin and salt into a large bowl. Add grated carrots and 30g of the toasted pine nuts and stir through with a metal spoon to combine evenly.
  • Whisk together yoghurt, eggs and oil in a medium bowl.
  • Make a well in the middle of the dry ingredients and pour in the wet mixture.
  • Mix together quickly with a metal spoon until just combined.
  • Spoon the batter into the paper cups. Sprinkle remaining pinenuts over the top. Bake in the preheated oven. Test the middle of the muffins with a skewer or a toothpick. They should come out clean.
  • Remove the muffins from the tin in their cases. Allow to cool a little on a wire rack.
  • If baking directly in the muffin tins, allow to cool for 2-3 minutes before turning out onto a wire rack to cool completely.