Recipe for making carrot muffins with cinnamon, ginger, walnuts, raisins and a cream cheese and maple syrup frosting.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Servings (Default: 8) |
Ingredients
Ingredients- Flour – 2 Glasses
- Soda – 2 Teaspoons
- Salt – 1 Teaspoon
- Cinnamon – 2 Teaspoons
- Nutmeg – 0.5 Teaspoon
- Ginger – 1 Teaspoon
- Eggs – 4 Pieces
- Carrots – 3 Glasses
- Glaze: cream cheese – 480 Grams
- Unsalted butter stick – 1 Piece
- Maple Syrup – 0.25 Cup
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Pin Recipe Instructions
- Preheat the oven to 175 degrees. Line a 12-compartment muffin tin with paper inserts, brush with butter and lightly dust with flour. Peel and grate the carrots. Chop walnuts coarsely if using them.
- Combine flour, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl. Beat sugar and butter in a large bowl with a mixer. Add eggs and beat. Add flour mixture and stir until mixture is homogeneous. Stir in carrots, walnuts, and raisins, if used.
-
Divide the dough among the paper inserts, filling every 3/4.
- Bake muffins for 14 to 18 minutes. Allow to cool in the pan for 5 minutes, then let cool completely on a rack.
- Meanwhile, prepare the creamy frosting. In a bowl with a mixer, beat all the icing ingredients with a mixer on medium speed. Put the icing in the refrigerator for 10-20 minutes. decorate the cooled carrot muffins with cooked glaze.
Bon appetit!
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