Savory, soft mini muffins with grated vegetables hidden inside. This recipe, a practical solution for children who don't like eating vegetables, is also great for lunchboxes.
Beat the egg, milk and vegetable oil together. Add the grated zucchini, carrot and most of the kashar cheese, and mix.
Sift in the flour and baking powder and mix until you get a pourable batter.
Divide the batter among muffin molds and sprinkle the remaining kashar cheese on top. Bake in an oven preheated to 180 degrees for about twenty-five minutes, until golden on top.
Grating the vegetables finely lets them melt into the muffin. Contains gluten (flour), egg, and dairy (milk, kaşar). Muffins stay fresh for two days in a covered container; you can keep them in the freezer for a month and reheat as needed.
Lightly squeezing the water out of the grated zucchini keeps the batter from getting too wet. If you mix some kaşar into the batter and sprinkle a bit more on top, the muffin tops brown appealingly.
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