Carrot’s muffins with Parmesan

Carrot’s muffins with Parmesan


  • 4 eggs
  • 1 tbsp. l. flour
  • 50 ml. cream fat content of 9%
  • 250, the "Mini Carrots"
  • 1 tbsp. l. vegetable oil
  • 4 sprigs of green basil
  • 1 clove garlic
  • 70 g. Grated Parmesan cheese
  • salt - to taste

For the sauce:

  • salt - to taste
  • 200 g of natural yoghurt or sour milk
  • 1 bunch dill
  • 1 clove garlic


Carrots are cleaned, cut into cubes with a side of about 1 cm. Preheat a skillet in vegetable oil. Saute carrots over medium heat, stirring occasionally, 7 min. Lightly season with salt and remove from heat.

Basil wash, dry and disassembled into leaves (stems postponed). Garlic is cleaned. Grind basil leaves and garlic. Cheese grate.

Whisk the eggs in a bowl. Continuing to whisk, add the grated cheese and cream. Add the basil, garlic, sifted flour and pepper. Salt is not necessary. Thoroughly whisk until smooth.

Add to the resulting dough fried carrots. Gently, lightly mix.

Molds for cakes grease. Put them in the resulting mixture. Put in a preheated 200°C oven for 20 minutes.

Prepare the sauce. Dill wash, dry and finely chop together with stems of basil. Garlic peel and chop. Mix the yogurt with herbs, garlic and salt. Forms with cupcakes arranged on the grill, allow to cool. Remove the muffins from the molds and serve with sauce. Above you can decorate with a carrot.

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