Savoury Carrot and Feta Muffins

Ingredients

• • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup (180 ml) plain 2% yogurt
  • 1/2 cup (125 ml) olive oil
  • 2 cups (220 g) carrots, grated
  • 1 1/2 cups (180 g) feta cheese, crumbled
  • 1 1/2 cups (150 g) light Gouda cheese, grated
  • 1/4 cup (50 g) store-bought pickled jalapeños, drained and chopped (see note)
  • 1/4 cup (10 g) chives, finely chopped