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)
250 ml buttermilk
3 tablespoons of fresh, chopped coriander
Peel the carrots, clean and grate on small mesh.
Wash the coriander, dry and finely chop.
Sift flour into a large bowl.
Add baking powder, salt and pepper.
Mix all ingredients and add the grated carrot. Mix again.
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.
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.
Before the end of baking, check with a toothpick if the centre is also baked.