Carrot Muffins with Ginger and Cinnamon
12 servings
60 minutes
An excellent example of how you can make original baked goods from products that are almost always available at home - carrot muffins with ginger and cinnamon. In general, muffins are always a convenient form for experiments. They can be made sweet or salty, baked in a large form or in small portions. At the same time, there are no strict rules for combinations - whatever you like, that's what you use. Here, the sweet carrot is emphasized by the spicy taste of ginger and cinnamon. You can also add some crushed nuts - both for satiety and for interest.
1
Grate 4 medium-sized carrots on a coarse grater.
- Carrot: 4 pieces
2
Mix flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
- Wheat flour: 1.5 glass
- Baking powder: 1.5 teaspoon
- Soda: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
- Salt: 0.8 teaspoon
3
Beat together butter, eggs, and brown sugar at high speed with a mixer. Add grated carrot and vanilla to the creamy mixture and mix with a mixer until smooth. Then gradually add the flour mixture and mix on low speed until it reaches a dough consistency.
- Vegetable oil: 0.8 glass
- Brown soft sugar: 1 glass
- Chicken egg: 3 pieces
- Carrot: 4 pieces
- Vanilla extract: 1 teaspoon
- Wheat flour: 1.5 glass
- Baking powder: 1.5 teaspoon
- Soda: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
- Salt: 0.8 teaspoon
4
Insert parchment paper liners into the muffin baking forms and fill them with batter.
5
Bake in an oven preheated to 190 degrees for about 20-25 minutes.
6
After baking, leave the muffins to cool in the molds for 10 minutes, then remove them with the paper and let them cool for at least 1 hour. Before serving, sprinkle with powdered sugar.
- Wheat flour: 1.5 glass