Carrot and Cheese Muffins

Muffins and Cupcakes
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Ingredients for 12 servings
  • 125 g QimiQ Cream Base
  • 2 Egg(s)
  • 25 ml Olive oil
  • 50 ml Milk
  • Flat-leaf parsley, finely chopped
  • Salt and pepper
  • 140 g Flour
  • 5 g Baking powder
  • 150 g Carrots, grated
  • 75 g Emmenthal cheese, grated
Method
1.
Preheat the oven to 160 °C (conventional oven). Grease a muffin baking tin, or insert paper cases.
2.
Mix together the QimiQ Cream Base, eggs, olive oil, milk, parsley and seasoning.
3.
Mix the flour, baking powder, carrots and cheese together. Add to the QimiQ mixture and mix carefully.
4.
Pour into the muffin tin or cases and bake in the preheated oven for approx. 25 minutes.