Carrot Muffins with Ginger and Cinnamon
by Editorial Staff
Agree, sometimes you want something unusual. Carrot muffins are just for such a case, because we rarely use carrots for making desserts. And in vain, because carrots are a very healthy product, and its juiciness and brightness, combined with spices, opens up new facets of the taste of all familiar and beloved cupcakes.
Cook: 50 mins
Servings: 6
Ingredients
- Carrots – 450 g (3-4 pcs.)
- Wheat flour – 250 g (1.5 cups)
- Chicken egg – 3 pcs.
- Sugar – 150 g (1 glass)
- Vegetable oil – 100 ml
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/4 teaspoon
- Ground ginger – 1/2 teaspoon
- Baking soda – 1/2 teaspoon
- Baking dough – 1.5 teaspoon
- Vanillin – 1/2 teaspoon
- Salt – a pinch
Directions
- Sift the flour, mix with baking powder, soda, salt, cinnamon, ginger and nutmeg.
- Wash the carrots, peel and rub on a coarse grater.
- Break eggs into a deep bowl, put sugar and pour in vegetable oil.
- Beat eggs with a mixer until sugar dissolves.
- Add vanillin and grated carrots to the resulting creamy mass.
- Mix well with a mixer.
- Pour the flour mixture in parts to the liquid ingredients with carrots and a mixer at a slow speed until smooth. The muffin dough is ready.
- We turn on the oven at 190 degrees. Place the dough in muffin tins, filling them up to half. I use silicone molds, they do not need to be lubricated. If you have metal molds, grease them with vegetable oil. We bake muffins in the oven for 20-25 minutes at 190 degrees.
- We take out the finished muffins with carrots from the oven and leave in the tins for 10 minutes. Then remove the muffins from the molds and let them cool completely.
- Carrot muffins with ginger and cinnamon are ready. Decorate the muffins with powdered sugar before serving.
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