Soft muffins with Japanese curry, gooey cheese, and veggies—perfect for breakfast or as a flavorful snack.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 tablespoons Japanese curry powder
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup plain yogurt
09 - 1/4 cup vegetable oil
10 - 1 tablespoon soy sauce
→ Vegetables
11 - 1/2 cup finely diced cooked potatoes
12 - 1/2 cup grated carrot
13 - 1/2 cup finely chopped green onion
→ Cheese
14 - 1 1/4 cups shredded mozzarella cheese
15 - 1/2 cup shredded sharp cheddar cheese
# Directions:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - Whisk flour, baking powder, baking soda, salt, and curry powder together in a large mixing bowl until thoroughly blended.
03 - In a separate bowl, beat together eggs, milk, yogurt, vegetable oil, and soy sauce until mixture is smooth and homogenous.
04 - Add wet mixture to the dry ingredients and gently mix until just combined, taking care not to overwork the batter.
05 - Fold in diced potatoes, grated carrot, chopped green onion, and both cheeses, reserving 1/4 cup of mozzarella for topping.
06 - Divide batter evenly among the prepared muffin cups. Sprinkle reserved mozzarella cheese on top of each portion.
07 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
