Grate carrots finely
Fine strands spread more evenly than coarse pieces. Use all the grated amount.
European Recipe
Buckwheat and carrot muffins with Gouda
The batter is briefly mixed and baked straight away. Carrot and Gouda remain evenly spread through the tender crumb.
Total time
50 min
Calories
368 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Savoury bakes with vegetables
Fine buckwheat flour, yogurt and eggs form the batter. Carrots are finely grated and all the cheese is mixed in. This makes eight large muffins, four light main servings of two each.
Vegetarian Dinners
Autumn Recipes
Vegetables
Cheese
Recipe
Buckwheat and carrot muffins with Gouda
Large savoury buckwheat muffins with finely grated carrots, yogurt and Gouda.
Ingredients
4 servings
Method
-
1
Prepare
Preheat oven to 180 °C conventional top and bottom heat. Line eight large muffin wells with paper cases; each well should hold about 125 ml. Wash, peel and finely grate carrots. Grate Gouda.
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2
Mix batter
Mix flour, baking powder, salt and pepper in a bowl. Stir eggs with yogurt and all the oil. Add to the flour with carrots and Gouda and mix briefly until even.
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3
Portion
Divide all batter evenly between the eight prepared wells. Fill to below the rim and lightly smooth with a spoon. Use no extra oil or flour.
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4
Bake and briefly cool
Bake on the middle shelf for about 25 to 30 minutes until golden and fully baked. A wooden skewer in the centre should come out without raw liquid batter; bake longer if needed. Cool in the tin for about 5 minutes, then lift out carefully. This phase is included in preparation time. This makes eight large muffins, four light main servings of two each.
Kitchen know-how
Tips for Buckwheat and carrot muffins with Gouda
Do not mix for long
Mix just until no dry pockets remain. Then portion and bake immediately.
Variations
How to adapt this recipe
Replace Gouda with the same rind-free weight of Emmental made with microbial rennet. Flavour and nutrition change.
Replace carrots with the same raw peeled weight of finely grated parsnip. Texture and nutrition may differ.
Nutrition per serving
368kcal
33.3 gCarbohydrates
14.7 gProtein
18.5 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Buckwheat and carrot muffins with Gouda
No. The basic recipe is savoury with Gouda, salt and pepper. No sugar or sweet glaze is added.
Not without changes. The recipe uses fine flour as the batter base. Whole groats need a different cooking method and binding.
Divide all batter between eight large muffins. One light main serving is two muffins without an extra side.
The basic version uses paper cases without extra tin grease. All the stated oil goes into the batter.
Keep cooking