The PEPPERS, CARROTS AND CHEDDAR MUFFINS are simple, quick and tasty savory little cakes, full of flavor and perfect to serve with an aperitif or to accompany cold cuts or cheeses, perhaps at a buffet or a picnic on a festive day. I made them after returning from a trip to New York, where of course I bought that very famous colored cheese and where I learned to appreciate muffins of all types and colors. The outcome was excellent: the cheddar pairs perfectly with the sweetness of the carrots and peppers.
These muffins are perfect both for their enveloping flavor and for their softness, and because they retain the right amount of moisture thanks to the vegetables, which makes them very pleasant to nibble on. Their color and aroma also make them cheerful and very appetizing, which is always important, especially when starting a meal with guests and friends.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs (medium, at room temperature)
- 1 2/3 cups 00 flour (all-purpose flour)
- 1 packet instant baking powder for savory preparations
- 1 carrot (large)
- Half red bell pepper
- 3.5 oz cheddar (shredded)
- 1.8 oz Parmesan (grated)
- 1/3 cup milk (at room temperature)
- 1/3 cup sunflower oil
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 2 Bowls
- 1 Pan
- 12 Cupcake liners
- 1 Knife
- 1 Sieve
Steps
For the preparation of the peppers, carrots and cheddar muffins, first peel the carrot and grate it into thin strips. Put the oil in a pan and sauté it for 5 minutes.
Then wash and dice the red bell pepper. Add it to the pan together with the carrot and sauté for 10 minutes, keeping the vegetables slightly crunchy. Once cooked, set the vegetables aside and let them cool.
In a bowl, beat the eggs with the sunflower oil and the milk. In another bowl, combine the flour with the sifted baking powder, salt and pepper and mix. Combine the two mixtures and fold in the Parmesan, the vegetables and the shredded cheddar.
Pour the muffin batter into silicone or paper liners, filling them three quarters full, and bake in a preheated conventional oven at 356°F for about 25 minutes. Once baked, remove them from the oven and let them cool slightly before serving.
CHEDDAR
Cheddar is a hard cheese, with a color that can range from pale yellow to orange, and a pronounced taste. It originates from the English village of Cheddar, in Somerset, from which it takes its name.
Cheddar has been produced since at least 1170. In a document of King Henry II of England the purchase of 10,420 pounds is recorded at the price of a farthing per pound (3 pounds sterling per ton). During World War II all milk had to go to cheddar cheese factories because it was used for the troops. This caused the abandonment of the production of other cheeses, including caerphilly, which since then have remained niche productions.
In 2012, three wooden boxes left hidden at the back of a cold storage for decades were accidentally discovered by a cheesemaker in Wisconsin. Inside were three wheels of cheddar that had unintentionally aged, dated 28, 34 and 40 years ago. Together they represent what experts consider the oldest batch of cheese ever, which was to be sold at auction starting from a price of 10 dollars per ounce.
Cheddar cheese is one of the ingredients in McDonald’s Big Mac sandwich.
STORAGE
PEPPERS, CARROTS AND CHEDDAR MUFFINS can be kept at room temperature for 2-3 days without problems. If you make them in abundance you can also place them in freezer bags, freeze them and, when needed, reheat them in the microwave or in a conventional oven for a few minutes.
