Carrot and zucchini muffins with yogurt and herb dip

Ingredients for 1 servings:

• 150 g carrot(s)
• 150 g zucchini
• 3 slices of salami, optional
• 2 eggs, size L
• 125 g crème fraîche with herbs
• 5 tbsp oil (rapeseed or sunflower oil)
• some milk or buttermilk
• 300 g flour
• 2 tsp baking powder (approx. 1/2 packet)
• 1 tsp curry powder
• 1 tsp ginger powder
• 1 tsp rosemary needles, chopped
• 1 tsp salt
• some pepper
• 150 g cheese, grated
• 200 g yogurt
• 200 g sour cream
• salt and pepper
• Ginger powder
• 2 tbsp, heaped herbs, mixed, frozen (8-herb) or fresh
• 1 tbsp lemon juice
• 1 lemon(s), zest

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for approx. 12 pieces, without salami vegetarian

Peel and finely grate the carrots. Remove the cores from the zucchini and finely grate. Place the grated vegetables in a cloth and squeeze out any excess water. Finely dice the salami (if desired). Combine the flour, baking powder, curry powder, ground ginger, chopped rosemary, salt, and pepper in a mixing bowl. Using the dough hook of a hand mixer, mix the grated vegetables, salami cubes (if desired), eggs, crème fraîche with herbs, a little milk, oil, and 50g of grated cheese. Line the holes of a muffin tin with paper cases and add 1-2 tablespoons of batter to each hole. Finally, sprinkle a little of the remaining 100g of cheese on top of each muffin (about as much as you can hold with your thumb and two fingers). Bake in a preheated oven on the middle rack at 180°C (top/bottom heat) for about 25 minutes. For the yogurt and herb dip, combine yogurt and sour cream with salt, pepper, ground ginger, and 2-3 tablespoons of 8-herb seasoning. Grate the zest of one lemon and stir it into the yogurt and herb dip along with 1 tablespoon of lemon juice. Season to taste. Serve with a mixed salad.