carrot 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 the Easter party.
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.
