Muffins with carrot and coriander

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Ingredients:

6 tablespoons of sunflower oil + spray oil for the mold
280 g of wheat flour
1 tablespoon of baking powder
a good pinch of salt
a good pinch of black, ground pepper
200 g carrots (already after peeling)
2 eggs
250 ml buttermilk
3 tablespoons of fresh, chopped coriander

Preparation:

Peel the carrots, clean and grate on small mesh.
Wash the coriander, dry and finely chop.

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Sift flour into a large bowl.
Add baking powder, salt and pepper.
Mix all ingredients and add the grated carrot. Mix again.

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Pour eggs into a high dish and gently scatter them
Add buttermilk, oil and chopped coriander.
Mix with a spoon to a homogeneous mass.
Pour into a bowl with dry ingredients and mix.

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Heat the oven to 200 degrees Celsius.
Prepare a form for 12 muffins and sprinkle each hole with sunflower oil.
Apply the mass to the plate – more or less equal portions.
Put in a pre-heated oven and bake about 20 minutes until they are golden.

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Before the end of baking, check with a toothpick if the centre is also baked.

Bon Appetit:)