# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 375°F. Prepare a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and Japanese curry powder. Whisk thoroughly to distribute leavening agents and spices.
03 - In a separate bowl, whisk together eggs, whole milk, plain yogurt, vegetable oil, and soy sauce until smooth and homogeneous.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing for optimal texture.
05 - Fold in cooked potatoes, grated carrot, green onion, shredded mozzarella cheese, and sharp cheddar cheese, reserving 1/4 cup of mozzarella for topping.
06 - Evenly distribute the batter among the prepared muffin cups. Sprinkle reserved mozzarella cheese on the surface of each portion.
07 - Bake for 22 to 25 minutes until muffins are golden brown and a toothpick inserted into the center emerges clean.
08 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
