Carrot Muffins with Black Currant and Cinnamon
by Editorial Staff
Simple and delicious pastries – original carrot muffins with currants. Lots of juicy carrots and black currants and a minimum of dough. Such bright and fragrant carrot muffins with currants and cinnamon will not go unnoticed, they will scatter in an instant!
Ingredients
- Black currant – 150 g
- Carrots – 3 pcs. (300 g in purified form)
- Flour – 260 g (2 glasses of 200 ml)
- Sugar – 100 g
- Vegetable oil – 100 ml
- Eggs – 3 pcs.
- Salt – ½ teaspoon
- Baking powder – 2 teaspoon
- Ground cinnamon – 1 teaspoon
Directions
- Prepare all required ingredients. From the indicated amount, I got 36 small muffins.
Peel, wash and dry the carrots. Wash the currants and sort out, removing the spoiled berries. Dry the currant berries on paper napkins. Muffins cook quite quickly, so the oven should be turned on in advance to heat up to 180 degrees. - Combine flour with cinnamon, salt and baking powder. Mix.
- Grate carrots on a fine grater.
- Combine eggs with sugar.
- Beat with a blender with a whisk attachment or a mixer until lightening and increasing in volume.
- Pour in vegetable oil. Stir with a whisk.
- Pour a portion of the flour mixture into the egg mixture with vegetable oil and stir with a spatula from bottom to top.
- In this way, introduce all the flour mixture. At this stage, the dough is not very liquid, it falls from the shoulder blade in lumps, and not pouring.
- Add grated carrots.
- Mix. The carrots will let the juice out, and the dough will become a little thinner.
- Add currants.
- Stir gently with a spatula so as not to crush the berries.
- Insert paper inserts into muffin molds and fill them with dough almost to the brim.
- Bake carrot muffins with currants in an oven preheated to 180 degrees, about 20-25 minutes.
- Remove the carrot muffins from the mold.
Bake muffins from the remaining dough in the same way. - Wet crumb and juicy berries are a tasty addition to a cup of coffee or tea.
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