Stephanie Alexander Kitchen Garden Program

This week 3H enjoyed cooking Carrot Muffins With Garlic Butter. Congratulations to the students who worked collaboratively to cook delicous muffins with the wonderful help of some parents. Please see the recipe and photos below:

Carrot Muffins With Garlic Butter Recipe

Recipe source: Adapted from a recipe in Stephanie Alexander's Kitchen Garden Cooking with Kids.

These savoury muffins are packed with carrot, parsley and cheeseand finished off with delicious, melty garlic butter. They are also lightand extra-moist with the inclusion of buttermilk. Once upon a timebuttermilk was the liquid that resulted after one churned cream to makebutter. Nowadays it is made by adding a culture to skimmed milk, which ferments the milk a little, giving it a slightly sour flavour.

Equipment: 

metric measuring scales, spoons and cups 

tea towel

chopping board

cook’s knife

bowls - 1 medium

1 small 500 ml jug 

peeler

grater

spoon

whisk

fork

10 paper muffin cases

1 x 10-hole muffin tin 

wire rack

Ingredients:

225 g self-raising flour

1 teaspoon salt

100 g carrot (about 1 medium carrot), peeled and grated

60 g sharp, tasty cheese

2 tablespoons chopped parsley (leaves fromabout 6 to 8 stems)

1 cup buttermilk or skim milk

3 tablespoons olive oil or vegetable oil

1 egg

2 tablespoons freshly grated parmesan for final sprinkling

Garlic butter:

1 clove 

garlic salt 

60 g butter

Instructions:

1. Preheat the oven to 180°C (160°C fan-forced).

2. Prepare all the ingredients based on the instructions in the ingredients list.

3. Put flour and salt into a medium-sized bowl.

4. Add the carrot, cheese and parsley to the bowl. Stir to mix using a big spoon.

5. Combine buttermilk and oil in the jug.

6. Using a whisk, lightly beat the egg in a small bowl and add to the buttermilk and oil.

7. Make a well in the dry ingredients. Tip in all the liquid. Using a fork and big sweepingmovements, bring all the dry ingredients and the liquid together. Mix well, but do not overmix or the muffins will be tough.

8. Settle the paper cases in the muffin holes.

9. Without delay, spoon mix into each paper case, filling them two-thirds full.

10. Finish with a good sprinkle of parmesan cheese.

11. Bake about 20 minutes until firm to the touch.

12. Once they are ready, carefully lift the muffin tray onto the board and allow muffins to cool aminute before lifting them out onto a wire rack to cool further.

Garlic butter

1. Peel the garlic and finely chop with a few grains of salt.

2. Work the garlic into the butter with a fork.

3. Scoop into a small bowl and serve alongside the muffins.