Carrot-Gouda Muffin

For a silicone pan a thin film of oil is usually enough to release the muffins cleanly.

Briefly chill the Gouda (about 10 minutes) to make cutting cleaner and easier.

If the grated carrot is very juicy, squeeze out a little liquid so the batter doesn't become too wet.

Thorough mixing ensures the baking powder is distributed evenly and helps the muffins rise better.

Use room-temperature milk and egg so they combine more quickly and evenly.

Don't overmix, otherwise the muffins will become dense.

Fill the cups only about two-thirds full to prevent the batter from overflowing while baking.

Near the end, do a skewer test; there should only be a few moist crumbs on the skewer.

The cheesy center tastes best warm; optionally sprinkle with a little basil just before serving.