Savory Vegetable Muffins

Ingredients for 1 servings:

• 250 g flour
• 4 tsp baking powder
• 3 tsp curry
• salt and pepper
• 80 g carrot(s), grated
• 60 g sweet potato(s), orange, grated
• 125 g cheese (Cheddar or medium-aged Gouda), grated
• 90 g butter, melted
• 1 egg(s), lightly beaten
• 180 ml milk
• possibly paper cups
• possibly grease for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes 12 pieces

Preheat the oven to 180°C. Grease a 12-hole muffin tin (or use paper baking cups). Sift flour, baking powder, curry powder, salt, and pepper into a bowl. Add carrots, potatoes, and cheese and mix thoroughly with your fingertips. Make a well in the center. Combine the butter, egg, and milk and add to the dry ingredients. Stir until the batter thickens; lumps are acceptable! Pour the batter into the tin. Bake for about 25 minutes until golden brown, loosen in the tin, and let rest for 2 minutes. Then let cool on a wire rack. I’ve experimented with using regular potatoes instead of sweet potatoes before, and it worked perfectly.