Carrot Muffins

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  • Carrot: 150 g
  • Nuts, coarsely grated: 50 g
  • Grated cheese: 150 g
  • Chives, finely chopped: 1 tablespoon
  • Flour: 175 g
  • Yeast: 1 tablespoon
  • Salt: 1 coffee spoon
  • Pepper and nutmeg: taste.
  • Milk: 1,75 dl
  • Olive oil: 3 tablespoons
  • Egg: 1


Grate the carrots. Join in with the nuts, cheese and onions and mix. Sift the flour and baking up of a mixture of carrot. Season with salt, pepper and nutmeg. Separately, mix the milk with the olive oil and the yolk. Add to the prepared earlier. Hit the light in the castle, and add gently prepared. Throw in small cups and bake in the oven at 200 c, about 20 minutes. Unmold and serve.

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