- Flour - 1 Glass
- Carrots - 3/4 Cups (grated)
- Corn seeds - 1 Glass
- Fresh coriander - 1/2 cup (finely chopped)
- Pepper - 1 teaspoon
- Powder for baking - 1 teaspoon
- Cooking Soda - 1/2 Teaspoon
- Salt - 1/2 Teaspoon
- Cottage cheese - 1 Art. spoon (or yogurt)
- Tomatoes - 1/2 Cups (crushed in puree)
- Milk - 3/4 Cups
- Olive oil - 1 st. a spoon
In a bowl, combine grated carrots and flour. Make the tomato puree. Chopping tomatoes. Add the puree to the flour, and pour the baking soda with the baking powder. Rinse and add corn. Pepper. Stir well and add finely chopped coriander and olive oil. Stir thoroughly. Pour batter into molds and bake. In the microwave 3 minutes. When using the oven, bake should be at 185 ° C for 18 minutes. These cupcakes are better served for breakfast. Bon Appetit.
Servings: 10