Carrot & Coriander.

In the Hilbarn box today, there was an abundance of fresh, delicious goodies... but what caught my eye (and made my tummy rumble!) was a handful of carrots and a nice big bunch of fresh coriander.

I decided I couldn't put it off any longer...
I just had to make a batch of...
Carrot & Coriander Muffins.

And they are scrumdiliumptious!
(serve with a gin & tonic, of course!)

Ingredients:
Self Raising Flour - 1 1/2 cups
Carrots - 1 cup grated finely
Coriander - 1/2 cup chopped
Garlic - 1 tsp (or to taste)
Freshly ground black pepper - 1 tsp
Plain yoghurt - 1 tbsp (I used Greek Style yoghurt)
Tomatoes - 1/2 cup pureed (I used a tin of peeled tomatoes, drained, chopped)
Light Milk - 3/4 cup
Baking Powder - 1 tsp
Salt - To taste
Olive Oil - 1 tbsp
Parmesan Cheese - sprinkle on top

Mix all of the dry ingredients together - add the oil, tomato puree and milk and mix just until incorporated, but do not over mix - add yogurt and mix - then slowly mix in the coriander and carrots.
Spoon the batter into a lightly-greased muffin tray, topping each muffin with a sprinkle of Parmesan cheese.

Cook for 20 - 30mins, 180C fan forced oven... until golden and slightly firm to touch.
Serve with tzatziki dip

(Recipe slightly modified - you can find the original here.)