Savoury Carrot and Feta Muffins

Name: Savoury Carrot and Feta Muffins
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 18 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 3 eggs; 3/4 cup (180 ml) plain 2% yogurt; 1/2 cup (125 ml) olive oil; 2 cups (220 g) carrots, grated; 1 1/2 cups (180 g) feta cheese, crumbled; 1 1/2 cups (150 g) light Gouda cheese, grated; 1/4 cup (50 g) store-bought pickled jalapeños, drained and chopped (see note); 1/4 cup (10 g) chives, finely chopped

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Preparation 35 MIN

Cooking 25 MIN
Servings 18
Freezes

This savoury twist to the usual carrot muffin stars jalapeños, chives, and is studded with two kinds of cheese!

Ingredients
Preparation

Ingredients

1 1/2 cups (225 g) unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup (180 ml) plain 2% yogurt
1/2 cup (125 ml) olive oil
2 cups (220 g) carrots, grated
1 1/2 cups (180 g) feta cheese, crumbled
1 1/2 cups (150 g) light Gouda cheese, grated
1/4 cup (50 g) store-bought pickled jalapeños, drained and chopped (see note)
1/4 cup (10 g) chives, finely chopped

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour two 9-cup muffin tins.
In a bowl, combine the flour, baking powder and salt.
In another bowl, whisk together the eggs, yogurt and oil. Add the dry ingredients and combine with a wooden spoon. Add the remaining ingredients and stir just until the flour is moistened. Divide the batter between the prepared muffin cups using about ¼ cup (60 ml) of the mixture per muffin.
Bake for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 minutes before unmoulding. Let cool completely on a wire rack before serving.
Serve for brunch or for lunch with a side salad.

Note

These muffins are quite spicy. For a milder version, reduce the amount of pickled jalapeños.

Good with...

(EN TR if available)

55 min

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