Chicken Salad with homemade mayo-mustard dressing

We love salad! Chicken salad is one of our go-to everyday salad! The mild saltiness of the cheddar cheese makes a sophisticated addition in the salad. Then drizzled in with homemade mayo-mustard dressing puts this salad over the top. The formula of our salad is very simple – there must be fresh greens, raw vegetables, hearty proteins, a generous amount of satisfying fats, and just a perfect splash of homemade salad dressing.

In spite of the healthy benefits that we can get from eating salad, we love it simply because we can always go creative with it – you can add in or swap different ingredients in order to personalize it to your taste. You can try it on a bed of mixed fresh vegetables or spread on top of crackers or stuffed in tortilla or on a croissant or on a sandwich. It’s so easy to make but it’s bursting with nutritious ingredients and full of flavors and textures – fresh, crunchy and tasty!

Here’s my recipe:

What you will need to make mayo-mustard dressing:

• fresh lemon juice of half a lemon
• 1 tbsp of mayonnaise
• 2 tbsp of plain yogurt
• 1 tsp of Dijon mustard
• 1tbsp of honey
• 1 tbsp of olive oil
• salt to taste
• freshly cracked pepper to taste

What you will need to make fried chicken breast:

• 500 grams of chicken breast, boneless, skinless, and fatless
• a cup of all-purpose flour
• a cup of breadcrumbs
• 1 fresh chicken egg
• salt, to taste
• freshly cracked pepper, to taste

What you will need to make salad:

• Romaine lettuce, washed and roughly cut.
• 2 shallots, sliced
• ½ cup of corn
• ½ cup of yellow bell pepper, sliced
• ½ cup red bell pepper, sliced
• ½ cup carrot, cubed
• ½ cup spring onion, sliced
• 1 apple, peeled and cubed
• 1 avocado, cubed
• ½ cup of cheddar cheese, cubed

How to make it:

1. Prepare the mayo-mustard dressing.

• Put in all the ingredients – lemon juice, mayonnaise, yogurt, mustard, honey, olive oil – into a bowl.
• Season with salt and freshly crashed pepper to taste
• Whisk until everything is well combined.
• Refrigerate until serving.

homemade mayo-mustard dressing

2. Prepare the chicken breast.

• Make sure the chicken breasts are washed and dried.
• In the first bowl, put in a cup of all-purpose flour. Season with salt and pepper. Mix to combine.
• In the second bowl, crack a fresh chicken egg. Make sure you wash before you crack it to remove the bacteria and germs in it. Season with salt and pepper. Then whisk to combine.
• In the third bowl, put in a cup of breadcrumbs. Season with salt and pepper. Mix well.
• Dip the chicken breast into the flour mixture. Next, dip it into the egg mixture. Lastly, dip it into the breadcrumbs mixture.
• Put in sunflower in the frying pan, and heat up for about 2 minutes until you can see some tiny bubbles on the side.
• Gently drop in the chicken and let it cook for about 4 minutes over a medium-low heat. Flip it over, and let it cook again for another 4 minutes. Turn it to the side and let it cook for another 2 minutes or until the chicken looks nice golden brown.
• Once cooked, put it on the plate with paper towel to get rid of some oil while it’s cooling down.
• Cut the chicken into bite slices and set aside.

3. Putting together

• In a large mixing bowl, toss in all the vegetables that you would like in your salad – Romaine Lettuce, shallots, corn, cherry tomatoes, yellow bell pepper, red bell pepper, spring onion, carrots, apples and avocado.
• Put in the sliced chicken breast on the bed of the fresh and organic vegetables.
• Spread out cubed mild cheddar cheese.
• Drizzle in homemade mayo-mustard cheese.
• Serve, share and enjoy!

Eco-friendly Utensils from Multiply

My family and I wanted to incorporate a more sustainable approach into our daily lifestyle. We make sure that we are eating healthy and our going “green and healthy” diet is not just good for our body but also for our environment.

So, we opted to invest on new sets of eco-friendly cutleries and drinking straws from Multiply that we can use when we travel – for work, for school or for leisure. By incorporating biodegradable or reusable techniques, these eco-friendly utensils are sure to make munching on a healthy meal a much more enlightening and meaningful experience.

Sipping home-made avocado breakfast smoothie through eco-friendly straw.

These eco-friendly utensils show that helping out the environment doesn’t have to be something tricky or difficult. They are reusable as you just simply wash and wipe and they’re already good to use again. I like them because they last a lifetime, they are safe, plastic-free and they come in various gorgeous shapes and colours.

The stainless steel straws are dish-washer safe and it comes with a handy pouch and a natural wool cleaner. Also because of the Covid-19 outbreak, we carry our own stainless steel straws every time we go out.

Sipping freshly squeezed orange juice through stainless steel straws at home.

Very convenient to carry around

Luckily, I found this stainless steel cutlery set for my son’s lunch box which I had been looking for quite some time. I can’t really wait to prepare home-packed meal with a scribbled lunch-box note for my son. The box set contains a spoon, a fork and a pair of chopsticks. It is a reusable alternative to disposable cutlery. I like it because it is light and compact – it’s very convenient to carry it at all times especially when we enjoy a meal or snacks on-the-go.

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This fashionable and collapsible water bottle is eco-friendly. It’s a BPA free, non-toxic, light, fall and drop proof, resizable, travel friendly and a space saver.

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I love this collapsible water bottle.

I think it’s high time now to ditch plastic utensils. Let’s opt to go for the environmental approach and utilize products that are sustainable and eco-friendly. So, grab your eco-friendly utensils from Multiply and don’t forget to carry a set with you in your bag or in your car. 

If you are interested, you can shop and order here: Instagram: mxtiplycambodia website: x-multiplyshop.com

Disclosure: I am not involved in any way with Multiply Company. I just like their products.

Roasted Lamb

Have you ever roasted a leg of lamb? It may sound intimidating, but roasting a leg of lamb is actually really, really simple – quick to prepare and quick to cook.

I love roasted lamb. I love its tenderness and it’s packed full of flavors. Perfect for your weekend lunch or any celebrations.

Roasted lamb

When roasting leg of lamb,

• I opted for using a bone-in lamb leg because bones hold so much flavor, and I am getting all that flavor in the meat itself.
• I prefer not marinating it, since lamb leg is already a tender cut. I just season it with tons of herbs – thyme, rosemary, parsley, oregano, pepper, garlic, ginger and some fresh lemon juice and mustard.
• My family and I prefer it well done, so I roasted the lamb leg for an hour and 45 minutes. The question of how long you cook it will depend on your personal preference of desired doneness – rare, medium, medium-rare or well-done.
• I roasted it on the bed of potatoes and we have ourselves a very easy and very delectable and succulent roast lunch classic!

Roasted lamb

Here’s my simple and fuss-free recipe of roasting a leg of lamb. It always turns perfect every time I cook it.

What you will need:

• 1 leg of lamb
• 3 white potatoes, peeled, and sliced about 1mm thick, rounds
• 5 garlic cloves, minced
• 1 tbsp ginger, grated
• fresh lemon juice of half a lemon
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp rosemary
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp pink Himalayan salt
• 1 tsp black pepper, freshly crashed

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How to roast lamb:

• Preheat oven to 250⁰C.
• Prepare the potatoes – wash and peel the potatoes. Slice them into 1 mm thick rounds. Then arrange them into the roasting dish.
• Prepare lamb – wash and clean the lamb leg. Use a pointed sharp knife to make shallow cuts all over the lamb meat. Pat lamb dry with paper towels. Sprinkle some salt and black pepper on both sides. Then, place lamb into the prepared roasting pan.
• Prepare the paste mixture – toss in garlic, ginger, lemon juice, mustard, olive oil, oregano, parsley, rosemary, thyme, paprika, turmeric, salt and black pepper. Whisk together until all the ingredients are well incorporated.
• Spread the paste mixture evenly over the lamb. Then rub the paste evenly into the scored cuts.
• Cover the baking dish with foil.
•  Place into the preheated oven for an hour. Remove the foil. Then roast it again (uncover) for 30 minutes or until how done your meat want it to be. In short, how long you cook the lamb leg, depends on your personal preference.
• Serve it with potatoes and your favorite vegetables.
• Et voila! Share and enjoy.

Ratatouille

One day, I wanted to sneak up on my husband and my son with something simple, so I opted to bring Ratatouille to our dinner table for a thankful Tuesday! Does the name have a familiar ring to you?

Ratatouille

Ratatouille is a classic French dish with colorful layers of basic fresh vegetables – zucchini, eggplant, yellow squash, carrot, white radish, tomatoes, shallots on a bed of garlicky peppery tomato sauce. On top of the luscious flavor, we love the simplicity of this quintessential vegetarian dish as it turns basic veggies into magic. Plus, this comforting thick and silky vegetarian stew celebrates so much of the bounty of the summer produce, and it’s even excellent the next day.

Ratatouille

In my recipe, I topped the traditional ratatouille with a bit of cheese to make into an aromatic winner dinner. The real magic of ratatouille happens when the vegetables melt into each other, turning completely tender, while the herbs – thyme, garlic, basil, parsley and pepper infuse every corner of the baking dish. You can serve it with steamed rice, pasta or you can serve it as-is with a side of chicken (or any meat of your choice) and a bread to scoop up delicious slowly cooked tomato sauce.

So when your kitchen is packed with fresh produce, cook Disney inspired Ratatouille, and enjoy a perfectly tasty and fresh meal!

Ratatouille

What you will need:

Vegetables

• 1 pc zucchini, sliced into about 1-mm rounds
• 1 pc eggplant, sliced into about 1-mm rounds
• 1 pc carrot, sliced into about 1-mm rounds
• 1 pc white radish, sliced into about 1-mm rounds
• 4 pcs shallots, sliced into about 1-mm rounds
• 4 pcs tomatoes, sliced into about 1-mm rounds
• 1 pc yellow squash, sliced into about 1-mm rounds

Sauce

• 3 tablespoons olive oil
• 1 onion, diced
• 6 cloves garlic, minced
• 1 pc red bell pepper, diced
• 1 pc yellow bell pepper, diced
• 4 pcs big tomatoes, chopped
• 2 tbsp fresh basil leaves, chopped
•  2 tbsp fresh parsley leaves, chopped
• 1 tsp oregano
• Himalayan salt, to taste
• black pepper, freshly crashed, to taste

Herb seasoning

• 5 tbsps olive oil
• 2 tbsps fresh basil leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp garlic, minced
• 2 tsp fresh thyme
• Himalayan salt, to taste
• black pepper, freshly crashed, to taste

Ratatouille

How to cook it:

1. Pre-heat oven to 200˚C.
2. Prepare the vegetables. Wash and slice the veggies – eggplant, zucchini, radish, yellow squash, onion, tomatoes, carrot – into approximately 1-mm round rounds. Then, set aside.
3. Prepare the sauce. Heat the olive oil in a pan over medium heat. Sauté the onion, garlic and bell peppers for 10 minutes or until they become soft. Add tomatoes. Season with salt, pepper and basil. Stir until the ingredients are well combined. Remove from heat. Blend the vegetables using a blender. Then smooth the surface of the sauce with a spatula as you pour it into a baking dish.
4. Arrange the sliced veggies in alternating patterns (for example: eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan.
5. Prepare the herb seasoning. In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Stir in until the mixture is fully incorporated. Spoon the herb seasoning over the vegetables.
6. Cover the baking pan with foil and bake for 40 minutes. Uncover, the baking pan and bake for another 20 minutes, until the vegetables are softened.
7. Serve while it is hot – as a main dish or side. Sprinkle some grated Emmental cheese (or any cheese of your choice) above the Ratatouille. Share and enjoy!

Wholemeal Banana Muffins

Did you know that muffins fit as part of a healthy breakfast? Some people I know of don’t think that muffins fit as part of a healthy breakfast. I will agree provided the muffins are filled with saturated fat, sugar and refined flours.

These perfectly portioned wholemeal banana muffins with wholesome ingredients – wholemeal flour, fruit, honey, olive oil and almond milk – make you feel good in the morning.They are super moist and flavorful. They make a great grab-and-go breakfast or a great afternoon snack.

wholemeal banana muffins

Bananas and honey are key for this recipe because it helps retain moisture and their natural sweetness cuts back on added sugar. Plus, adding bananas gives this recipe a boost in nutrition with Vitamin B6, Vitamin C, potassium and manganese.

These wholemeal banana muffins will keep at room temperature for up to 2 days or in a refrigerator for up to 4 days.

wholemeal banana muffins

Here’s my simple recipe:

What you will need:

• 2 ½ cups of wholemeal flour
• 2 medium-sized chicken eggs, washed and at room temperature
• 1/3 cup extra-virgin olive oil
• ½ cup maple syrup of honey
• 1 cup mashed ripe bananas (about 2 to 3 bananas)
• ½ cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon pink Himalayan salt
• 1 teaspoon nutmeg

How to make it:

• Preheat the oven to 180 degrees Celcius and put paper muffin cups into the muffin tray.
• Combine the dry ingredients. Put 2 ½ cups of wholemeal flour, baking soda, baking powder, Himalayan salt, nutmeg. If you would like to add any additional mix-ins like nuts, chocolate or dried fruit, fold them in now. Mix them well with a large spoon, just until combined.
• In a separate bowl, prepare the wet ingredients. Put the bananas and mashed them up with a fork. Add freshly cracked eggs. Put in almond milk, olive oil and honey. Whisk them up together to combine.
• Pour in the wet ingredients into the mixture of dry ingredients. Mix the ingredients with a spatula to combine well.
• Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full.
• Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Put the muffins in a cooling rack, and let it cool for about 30 minutes before serving.
• Serve, share and enjoy.

wholemeal banana muffins

Little Lilly baking tips:

• Use ripe bananas. The browner the bananas the sweeter they are.
• Freshly cracked the eggs in a small bowl. Don’t crack the eggs into the mixture right away because sometimes the eggs are not good, if it happens, the whole mixture will be ruined and wasted.
• I use Himalayan salt because it has less sodium than the original table salt, and it contains about 84 trace elements.

Creamy asparagus soup

When I walked into the supermarket, I saw these vibrant green vegetables. Since my family and I (especially my husband) are a big fan of asparagus, I opted to make this soothing green soup that’s rich enough to be a light meal or a satisfying appetizer.

We love this asparagus soup! It’s so simple to make and it’s puréed to silky smooth perfection. It is definitely pure comfort in a bowl that tastes heavenly luxurious.

creamy asparagus soup

Here’s my simple recipe for this lusciously velvety soup.

Little Lilly cooking tips:

• Put the olive oil and butter together because the oil prevents the butter from burning which is important when you cook it for a long time.
• Trim off the tough part of the asparagus (about 2 to 3 inches from the bottom).Use the tender part only. When the asparagus is kind of woody or big, use a peeler to peel off the skin of the asparagus.

fresh and vibrant asparagus

creamy asparagus soup

What you will need:

• 530 grams of asparagus,
• 3 stalks of celery
• 1 medium size white potato, chopped
• 2 medium size shallots, chopped
• 4 gloves of garlic, chopped
• 30 cL of fresh cooking cream
• 2 tbsp of olive oil
• 2 tbsp of butter
• pink Himalayan salt, to taste
• black pepper, freshly crashed, to taste

creamy asparagus soup

How to make it?

• Put olive oil and butter in a skillet.
• Add shallots and garlic. Stir and cook over medium heat until they become translucent.
• Add asparagus, celery and potato along with 6 cups of water. Season with Himalayan salt and freshly crashed black pepper to taste. Mix them well carefully.
• Cover and simmer until the vegetables are very tender.
• Puree the soup by blending the mixture in batches in a blender. Be very careful as the mixture is very hot.
• Return the soup into the pot and stir in fresh cooking cream. Then warm over low heat. Keep stirring until it becomes silky smooth.
• Ladle the soup into bowls and garnish it with some fresh herbs.
• Et voila! Share, serve and enjoy!

Creamy garlic shrimp in lemon white wine sauce

Shrimp is one of my family’s favorite seafood and proteins. It is also one of the seafoods that my husband can only eat. So tonight, I surprised my boys with a special and the most delicious dish – creamy garlic shrimp in lemon white wine sauce.

creamy garlic shrimp in lemon white wine sauce

We love the combination of ingredients as it has the creamy lemony garlicky white wine sauce. It’s undoubtedly a crowd pleaser and a dinner winner perfect for a cozy meal! My family and I enjoyed this simple yet delectable dish so much. It tastes so luxurious and an utter bliss.

So once the juicy, plump shrimps are peeled and cleaned, they were smothered in a creamy garlic white wine sauce. It’s fast and easy to make, and you can have this luscious seafood dish on the table in just about 20 minutes.

Here’s my cooking tips:

1. The peeling and de-veining of shrimps takes plenty of time, though. In de-veining the shrimps, I remove the black vein at the back of the shrimp.
2. I add the garlic when the shrimp is partly cooked so that it won’t get burnt. Although my husband loves the bitter bits of garlic, it doesn’t look pleasant in a creamy white sauce.
3. I use white wine, and I add it after cooking the garlic.
4. I use fresh lemon. It adds extra element of flavor into the sauce. And I add it towards the end so that it will not ruin the cream.
5. If you wish to serve this with pasta, double the amount of sauce so that you have enough to coat the pasta and it doesn’t appear dry.

creamy garlic shrimp in lemon white wine sauce

Here’s my restaurant-style shrimp recipe bursting with flavors.

What you will need:

• 800 grams of shrimps, peeled, cleaned and de-veined
• One 30cL of fresh cream
• 10 garlic cloves, peeled and finely chopped
• fresh lemon juice of half a lemon
• 2 cups of white wine
• 10 grams of butter
• 2 tablespoons of fresh parsley, finely chopped
• olive oil
• pink Himalayan salt, to taste
• black pepper, freshly crashed

How to make it?

• Put olive oil in a skillet over medium heat.
• When it starts foaming, add shrimps. Cook until they becomes orange in color.
• Add the garlic and 10 grams of butter. Stir up to combine.
• Add white wine. Whisk everything well and reduce the heat to low. Simmer until you can no longer smell the alcohol which means that it’s half evaporated.
• Add cream, salt and pepper. Mix everything carefully. Simmer until it thickens slightly.
• Add lemon juice and fresh parsley. Stir it up well and simmer for 1 minute.
• Et voila! Serve share and enjoy.

Taste of Home: Borscht

Have you ever tried Borscht before? Personally, I hadn’t tried Borscht before until I met my husband. When one day, he told me that he was going to make a dish that’s gorgeously hearty.

Borscht also known as Beetroot Soup

My family and I have fallen in love with this iconic beetroot soup. This delectable beetroot soup is a cultural staple from Ukraine that also became very popular all over of Russia and in Eastern Europe. Beetroot soup isn’t just tasty, it’s also teeming with heaps of nutrients – a mixture of beetroots, tomatoes, carrot, red cabbage, red bell pepper and garlic simmer in a good quality of chicken broth.

The whole family loves the deep ruby color of this Borscht! It’s so healthy and nutritious and this blended meatless version is creamy, savory and rich in flavor.

Borscht also known as Beetroot Soup

So, here’s our family’s go-to recipe for Borscht:

What you will need?

• 4 beet roots, peeled and sliced
• 6 tomatoes, chopped
• 1 large onion, chopped
• 250 grams of peeled garlic, chopped
• 1 red bell pepper, sliced
• 1 carrot, chopped
• 1 red cabbage, chopped
• soy sauce, to taste
• 3 tsp paprika
• black pepper, freshly crashed
• 2 chicken broth

Borscht also known as Beetroot Soup

How to make it?

• Put water in the large cooking soup pot. Add sliced beetroots and chicken broth. Let it cook for 15 minutes over medium heat.
• Add the chopped vegetables – tomatoes, carrots, red cabbage, garlic, onions and red bell pepper. Mix well with a large wooden spoon.
• Seasoned it with soy sauce and paprika. Stir the mixture lightly.
• Simmer for 20 minutes over medium heat.
• Let it cool down before blending the mixture.
• Blend the mixture. Be very careful because it might still hot.
• Put the blended mixture into the pot. Add fresh cream. Gently stir the mixture. Let it simmer for 10 minutes over medium heat.
• Et voila! Serve, share and enjoy!

 

Taste of Home: Apple nutmeg rolls

Since I met my husband, I’ve noticed that he didn’t like sugar. He is not sick or anything, he just doesn’t like foods that contain sugar. As time goes on, he influenced me and my son as we like sugar less and less.

apple nutmeg rolls

Every time we cook our food, we always make sure that we reduce the amount of sugar and sometimes we managed to find a way to eliminate adding sugar. Even though we like sugar the least, that doesn’t mean that I can’t make cakes that are a gorgeous treat.

apple nutmeg rolls

So, here’s to my new creation – apple nutmeg rolls! This lovely treat has crossed my mind because I noticed that my husband likes apple pie but he isn’t fond of cinnamon rolls while my son likes both.

apple nutmeg rolls

I was over the moon when I perfected my recipe for apple nutmeg rolls. At first, my husband and my son were hesitant to try a bite as they were full from dinner. But they couldn’t help themselves, my husband ended up eating 5 rolls while my son had two. My family and I really loves it because it’s flavourful, it’s naturally sweetened and it’s moist enough. And we opted not to put any glaze on it because it’s already good and tasty that way it is.  In short, we wrapped up our day with a tasty and healthy midnight snacks – apple nutmeg rolls rock!

apple nutmeg rolls

apple nutmeg rolls

In my recipe, I used honey and red apples as they’re already sweet. I only used 2 tablespoons of brown sugar for the filling when I combined it with nutmeg.

Here’s my recipe, and I hope you enjoy it that way we did:

What you will need for the dough?

• 50 grams of salted butter, melted
• ¾ cup of fresh milk
• 1 fresh chicken egg
• 2 tbsp honey
• 1 pack of instant yeast
• 2 ½ cups of all-purpose flour

What you will need for the filling:

• 5 grams of salted butter at room temperature
• 2 tbsps of brown sugar
• 1 tbsp of nutmeg powder
• 3 red apples, sliced

apple nutmeg rolls

apple nutmeg rolls

apple nutmeg rolls

How to prepare apple nutmeg rolls:

• Prepare the dough
  • Put the butter, milk and egg in a mixing bowl. Blend well with a spatula.
  • Add sugar, honey and yeast. Mix well.
  • Add flour. Mix well. Knead with your hand until the dough is not sticky anymore and no more leftover.
  • Form the dough into a big ball.
  • Cover the bowl with a plastic wrap. Set aside in a warm area. Let it rise for an hour or until it doubles its size.
• Prepare the filling.
  • Combine the brown sugar and nutmeg powder in a small bowl. Mix together with a spoon.
  • In a separate bowl, combine the sliced and a tablespoon of almond flour.
• Putting together
  • Once the dough has risen well, flour the surface then flatten it into a rectangular shape.
  • Brush some melted butter.
  • Spread out the filling – nutmeg mixture evenly.
  • Spread out the apples evenly.
  • Roll the dough. Cut it in circular and arranged them in the baking pan. Then let it rise for another 30 minutes or until it has double its size.
• Put it in a preheated oven and bake it for 25 min at 180⁰C.
• Let it cool for at least 15 minutes before serving.
• Et voila! Serve, share and enjoy!

 

 

 

Taste of Home: Carrot yogurt cheese muffins

My husband was craving for something simple. Something hearty and healthy. Then, I remembered carrot yogurt cheese muffins. They are my family’s favorite go-to breakfast and snacks.

Carrot yogurt cheese muffins

Carrot yogurt cheese muffins

Carrot yogurt cheese muffins

My carrot yogurt cheese muffins are absolutely perfect. They are loaded with tons of shredded carrots, plain yogurt, honey, olive oil and cheese.

Carrot yogurt cheese muffins

Carrot yogurt cheese muffins

We love these pretty, simple and naturally sweetened muffins because they aren’t too sweet and are super moist and have just the perfect amount of spice.

Here’s my recipe – easy, healthy and tasty!

What you will need?

• 1 ½ cup of all-purpose flour
• 2 fresh chicken eggs, washed
• 2 cups peeled and grated carrots
• ¼ cup honey
• 1/3 cup olive oil
• ¼ cup plain yogurt
• 50 grams cheddar cheese, grated
• 1 teaspoon iodized salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoon baking soda

How you will make it?

• Preheat oven to 180 ⁰C and place the muffin cup paper into the muffin tray.
• Prepare the dry ingredients.
  • In a large mixing bowl combine flour, nutmeg, iodized salt and baking soda. Blend well with a whisk.
• Prepare the wet ingredients.
  • In a medium bowl, crack the eggs. Beat with a whisk. Add olive oil, honey, and plain yogurt. Mix well with a whisk.
• Pour in the wet ingredients into the mixture of dry ingredients. Mix well with a spatula.
• Add grated carrots and grated cheese into the mixture. Make sure the mixture is thoroughly mixed.
• Scoop the muffin batter evenly between the 12 muffin cup papers.
• Bake in a preheated oven for 20-25 minutes or until the top is golden brown and the toothpick comes out clean.
• Put the muffins on the cooling rack. Let it cool down for at least 30 minutes before serving.
• Serve, share and enjoy.