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Rainbow Muffins

You'll need

  • 225g self-raising flour
  • 1 small carrot
  • 2 spring onions
  • 1/2 red pepper
  • 2 tbps sweetcorn
  • 100g mature cheddar
  • 175ml milk (or dairy free alternative)
  • 1 large egg
  • 50ml olive oil
  • 20 mins


Step 1: Preheat the oven to 200°C (Gas mark 6/400°F). Lightly brush 10 moulds of a 12 hole muffin tin with oil.

Step 2: Measure and sift the flour into a large mixing bowl.

Step 3: Prepare the vegetables grate the carrot, finely chop the spring onion, de-seed and finely chop the red pepper. Add all of the vegetables to the flour. Grate the cheddar cheese, add it to the bowl and mix well to combine.

Step 4: In a separate bowl, mix together the milk, egg and olive oil. Add the wet mixture to the dry ingredients and mix well. Divide the mixture between the 10 oiled muffin tin moulds.

Step 5: Bake for about 20 minutes until cooked through and golden brown.

Step 6: Cool on a wire rack then pack in an air-tight box for your picnic.

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