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

  1. Sift the flour, mix with baking powder, soda, salt, cinnamon, ginger and nutmeg.
  2. Wash the carrots, peel and rub on a coarse grater.
  3. Break eggs into a deep bowl, put sugar and pour in vegetable oil.
  4. Beat eggs with a mixer until sugar dissolves.
  5. Add vanillin and grated carrots to the resulting creamy mass.
  6. Mix well with a mixer.
  7. 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.
  8. 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.
  9. 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.
  10. Carrot muffins with ginger and cinnamon are ready. Decorate the muffins with powdered sugar before serving.

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