Carrot muffins with goji berries
12 servings
60 minutes
Carrot muffins with goji berries are a refined dessert that combines the sweetness of carrots with the tartness of unique berries. This recipe is inspired by European culinary traditions where muffins are a popular treat for cozy home tea times. Goji berries, known for their health benefits, add an interesting texture and a slight tanginess, while spices like nutmeg, cinnamon, and ginger give the baked goods a warm aroma. The muffins turn out airy, rich orange in color, with a soft and moist structure that pleasantly contrasts with the delicate sweetness of the batter. They are perfect for breakfast, a snack or even as a festive treat served with a cup of fragrant tea or coffee. Cook with love and each bite will give you unforgettable moments of enjoyment!
1
Mix the dry ingredients: flour, baking powder, soda, cinnamon, nutmeg, ground ginger.
- Wheat flour: 140 g
- Baking powder: 1 teaspoon
- Soda: 0.3 teaspoon
- Ground nutmeg: pinch
- Ground ginger: 0.3 teaspoon
- Cinnamon: pinch
2
Whisk 3 yolks with 50 g of sugar, gradually pouring in vegetable oil.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Vegetable oil: 100 ml
3
Grate the carrot on a fine (elongated) grater (not into mush!). Grind one part of the goji berries, and steep the remaining ones in a small amount of boiling water to swell the dried berries. Combine the carrot and goji berries with whipped egg yolks mixed with vegetable oil and sugar. Mix the prepared mass with dry ingredients.
- Carrot: 350 g
- Goji berries: 100 g
4
Whip 3 egg whites to soft peaks, gradually adding 50 g of sugar. Gently fold the egg whites into the batter.
- Chicken egg: 3 pieces
- Sugar: 100 g
5
Place the dough in molds (in my case, silicone). Bake in a preheated oven at 200°C for 25-30 minutes. The muffins turn a bright orange color, with a pleasant spicy aroma and a tender texture.