Soft core muffins perfect for Easter
Using vegetables in pastry you seem weird to you, right? Don't worry, I too thought like you before, but after learning to make this carrot muffin recipe, I changed my mind directly.
Adding the carrots makes the muffins ultra soft , I assure you, and imagine that you don't even feel the taste of carrots. Not only is it really delicious, but in addition, they are super easy and quick to make . The frosting with fresh cheese and delicious spices and cinnamon still enhance the taste of cupcakes!
About succulent carrots muffins:
My carrot muffins are prepared with many delicious ingredients. They are extremely soft and juicy. And they will also be perfect as a dessert to serve during Easter.
You will love this recipe because:
- Super easy to make.
- Healthier.
- Juicy and soft.
- With cinnamon.
- Filled with almond pieces and a topping with fresh cheese.
- Super fast: prepared in just 20 minutes.
- It is a very fun recipe, especially when you make cakes with children 😊.
Ingredients :
- Carrots : Of course, this recipe uses grated carrots, it's obvious ... lol.
- Dry nggrédients : The typical ingredients of muffins are here: flour, baking powder and salt. Mix them using a whisk, which allows you to add air instead of sampling them.
- Wet ingredients : sugar, yogurt, eggs and oil. Use an oil (like vegetable oil) that has a soft flavor.
- Spices : I used cinnamon and nutmeg to further enhance the taste.
In this recipe, I also made a frosting with fresh cheese. But it's optional, even without frosting, the recipe is still as delicious.
For the frosting, I used the butter, the fresh cheese and a little icing sugar that I mixed together and that's it.
How to prepare carrot muffins?
- Mix the ingredients separately : the wet ingredients in a bowl, the dry ingredients in another (see the complete recipe below).
- Mix everything together : mix the wet and dry ingredients until they are combined. Stir in carrots and nuts. The dough should be a little lumpy.
- Cook in the oven : divide the dough into a muffin cup (an ice spoon is ideal).
Tips for perfect muffins:
- Mix the wet and dry ingredients until the dough is a little lumpy.
- Fill the muffin molds with about two thirds , because the dough will swell during cooking.
- The ovens can vary, check the muffins earlier to see if they are cooked so that they are not too much. If they come out clean with a toothpick, they are ready
Here, thank you for reading until the end. Save the recipe on Pinterest to try it later.
And if you love the muffins, this is another recipe that could interest you:
Plantain and chocolate banana muffins!
carrot muffins
Team
- Muffin mold
Ingredients
- 25 g carrot
- 75 g of nuts
- 75 g sugar
- 1 Vanilla sugar bag
- 1 coarse egg
- 75 ml of oil for example, rapeseed oil
- 50 g of natural yogurt 3.5 % fat
- 1 teaspoon cinnamon
- 1 pinch of nutmeg
- 1/4 salt teaspoon
- 1/2 teaspoon of chemical yeast
- 125 g flour
For fresh cheese frosting:
- 100 g fresh cheese
- 40 g butter
- 60 g powdered sugar
- For topping:
- Some chopped nuts
Instructions
- Peel the carrot and grate it finely.
- Mix the sugar, vanilla sugar, egg, oil, natural yogurt and spices using a whisk.
- Mix the baking powder with the flour and add it to the rest of the ingredients. Mix until a creamy dough is obtained.
- Using a spatula, mix well the carrots and chopped nuts with the dough. Keep a little nut for decoration.
- Preferably use a muffin mold and divide the paper muffin cups. Divide the dough and cook the muffins in the oven preheated to 170 degrees Celsius with rotating heat for about 20 minutes (check with a toothpick). Then let cool well.
- Meanwhile, for frosting, mix the fresh cheese and butter until you get a creamy consistency. To do this, take the butter from the refrigerator 30 to 60 minutes before working it. When the two ingredients are well mixed, add the icing sugar and put the frosting in the fridge.
- When the muffins have cooled, remove them from paper molds (but leave them in it). Thus, the muffins will be easier to eat later. Divide the cooled frosting over the muffins so that it flows slightly on the sides. Decorate with a few remaining nuts.
supplied by the Borlabs Cookie