Carrot and coriander cupcakes

Name: Carrot and coriander cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 220 g / 8 oz / 2 cup Self-raising flour (sifted); 1 Carrot (shredded); 60 g / 2 oz / 1/2 cup Cheddar cheese (grated); 1 small handful Fresh coriander (chopped, including stems); 1 tsp Coriander powder; 200 ml / 7 fl oz / nearly 1 cup Milk; 125 ml / 4 fl oz / 1/2 cup Vegetable oil; 1 Egg (large, free-range, beaten); Garlic cream cheese (optional, for serving), to taste

Savory carrot and coriander cupcakes — a savory take on classic carrot cake, best served with garlic cream cheese.

40 min

Easy

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Ingredients

Self-raising flour (sifted) 220 g / 8 oz / 2 cup

Carrot (shredded) 1

Cheddar cheese (grated) 60 g / 2 oz / 1/2 cup

Fresh coriander (chopped, including stems) 1 small handful

Coriander powder 1 tsp

Milk 200 ml / 7 fl oz / nearly 1 cup

Vegetable oil 125 ml / 4 fl oz / 1/2 cup

Egg (large, free-range, beaten) 1

Garlic cream cheese (optional, for serving) to taste

Instructions

Preparation

Preheat the oven to 180°C/350°F/Gas mark 4. Line a 12-hole muffin tin with paper cases.

Mixing dry ingredients

Mix the flour, carrot, cheese, fresh coriander, and coriander powder in a bowl.

Mixing wet ingredients and baking

In another bowl, lightly whisk the milk, oil, and egg. Add the wet ingredients to the dry ingredients and stir as little as possible, just until combined into a lumpy batter. Spoon into the paper cases and bake for 20-25 minutes until firm to the touch and golden.