# Components:
→ 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 1/4 cups shredded mozzarella cheese
15 - 1/2 cup shredded sharp cheddar cheese
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and curry powder until evenly distributed.
03 - In a separate bowl, beat eggs, milk, yogurt, vegetable oil, and soy sauce until smooth and homogenous.
04 - Pour the wet ingredients into the dry mixture and fold gently with a spatula just until incorporated. Do not overmix to ensure tender muffins.
05 - Gently fold in the cooked potatoes, grated carrot, green onion, and both cheeses, reserving 1/4 cup mozzarella for topping.
06 - Divide the batter evenly among the prepared muffin cups. Sprinkle reserved mozzarella cheese on top of each.
07 - Place the muffin tin in the oven and bake for 22 to 25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
