How to make
Grate 1 peeled carrot on a medium-sized grater. Its weight without the stalk and peel should be 3.2 oz (90 g).
In a bowl, beat the eggs with the salt and gradually add the remaining ingredients - milk, oil, black pepper and the flour sifted with the baking powder.
If the mixture turns out thin, I add a little flour until it turns into the perfect cake mixture. The thickness depends on the size of the egg/eggs, so I judge by eye after mixing everything.
Finally, add the grated carrots and finely chopped cow or sheep cheese.
Mix and fill 12 muffin molds (small ones). The molds should be greased or covered with paper cups, which are also greased. Fill the cups a little more than half full.
Bake at 360°F (180°C) for about 20-25 minutes (if they are larger muffins, maybe 30-35 minutes) or until nicely browned and when a toothpick is inserted it comes out clean.
Wait for the finished carrot muffins to cool down and then remove them from the molds or peel off the paper.
Eat the savory carrot muffins with white cheese for breakfast or at the office. They are great with a cup of cold ayran.
Here's where to go if you feel like eating more savory muffins, as well as see what the rules for making fluffy muffins are, because there are some.
