Flavorful muffins blend Japanese curry, melted cheeses, and vegetables for a unique fusion snack or breakfast.
# What You'll Need:
→ 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 and 1/4 cups shredded mozzarella cheese
15 - 1/2 cup shredded sharp cheddar cheese
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Japanese curry powder until evenly blended.
03 - In a separate bowl, beat the eggs, whole milk, plain yogurt, vegetable oil, and soy sauce until smooth and homogenous.
04 - Add the wet mixture to the dry ingredients and stir gently just until combined. Avoid overmixing to maintain muffin tenderness.
05 - Fold in the finely diced cooked potatoes, grated carrot, green onion, mozzarella cheese and cheddar cheese, reserving 1/4 cup mozzarella cheese for topping.
06 - Divide the mixture evenly among the prepared muffin cups. Sprinkle the reserved mozzarella cheese on top of each muffin.
07 - Bake for 22 to 25 minutes until golden and a toothpick inserted in 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.
