In this episode of Cooking For Kids chef and food writer Fiona Faulkner shows you how to make cheese and carrot lunchbox muffins – the perfect snack for hungry kids!

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Temp:180° c – 360° f


180 g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
50 g porridge oats
200 g grated carrots
150 g red leicester cheese, grated
100 g plain yoghurt
vegetable oil
2 large eggs
2 tbsp milk

Step 1: Mix Your Ingredients

Preheat the oven to 180° c. Sieve the flour, bicarbonate of soda, baking powder and salt together into a large mixing bowl. Next add the grated carrot and red Leicester cheese. Follow with the eggs and porridge oats. Finally pour in the milk, vegetable oil and yoghurt. Give all the ingredients a gentle stir together until well combined, making sure you don’t over beat the mixture.

Step 2: Bake The Muffins

Line a muffin tray with cases and using a spoon or an ice cream scoop, divide the mixture evenly between the cases. This mixture will make 12 muffins. Bake in the oven for 24 minutes. After 20 minutes turn the muffins around to ensure they cook evenly. Leave to cool in the trays before turning them out onto a wire rack to cool completely.



  1. lovely

    Cheesee and healthy??? Really???

  2. nataaliacorrea

    Thanks for sharing healthy ideas. Good for my grand childrens does NOT eat
    vegetables will try this for them.

  3. diamondhand146

    People really dont know what healthy is!

  4. SwagSwamped

    I love it , mmm

  5. AngelFriend

    How many vegetable oil do you add?

  6. CodeBuns

    Look delicious! Great idea

  7. wtfson234

    cuato es de aceite

  8. Chasearabot

    We’ll check with Fiona for you and will get back asap. You can certainly
    freeze them for a bit and then just defrost them when you’re ready to eat

  9. butterfly

    Why the frick do I watch these when I’m hungry?!

  10. Crispadmail

    How long do the muffins store? Not the mix.