Cheddar Carrot Muffins

1.Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

2.In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper, and dried thyme if using. Set aside.

3.In another bowl, combine the melted butter, fresh cream, and eggs. Whisk until the mixture is smooth and well combined.

4.Add the wet ingredients to the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

5.Fold in the grated cheddar cheese, grated carrots, and chopped chives or green onions if using. Mix gently to distribute evenly.

6.Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

7.Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

8.Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

9.Serve warm or at room temperature as a savory snack or breakfast item. These muffins pair well with a pat of butter or a dollop of cream cheese.