Egg and Carrot Breakfast Muffins
ContinentalKidsDesi eggsEasy
Soft, lightly sweet muffins with grated carrot and egg — golden, moist and perfect for breakfast or a lunchbox.
Prep time10 min
Cook time18 min
Total time28 min
Servings3
Ingredients
- 2 eggs
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 cup grated carrot
- 1/4 cup milk
- 3 tablespoons sugar
- 3 tablespoons oil
- 1/2 teaspoon cinnamon
Method
- Heat the oven to 180C and line a 6-hole muffin tray.
- Whisk eggs, milk, oil and sugar.
- Stir in flour, baking powder and cinnamon, then fold in the carrot.
- Spoon into the tray and bake for 18 minutes until risen and golden.
- Cool for 5 minutes before serving.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)6 g
Fat (estimate)10 g
Carbs (estimate)32 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Grate the carrot finely so the muffins stay soft. They keep in an airtight box for 2 days. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.