Carrot Muffins with Cinnamon and Ginger

2 servings

50 minutes

Autumn dishes bring incredible pleasure and give a wonderful mood! These muffins will make an evening movie watching cozy, washing them down with warm milk with honey and covering yourself with a blanket. Prepare such a treat and give it to your friends simply as a sign of attention and care. Even those who do not like carrots will fall in love with these muffins! Everyone will like this vitamin-rich delicacy!

Energy value per serving

• Calories: 349.6
• Proteins: 8.5g
• Fats: 4.2g
• Carbohydrates: 71.5g

Ingredients

• Carrot: 100 g
• Wheat flour: 0.5 glass
• Chicken egg: 1 pc
• Sugar: 0.3 glass
• Cinnamon: 1 tsp
• Ground ginger: 1 tsp
• Salt: to taste
• Slaked soda: 1 tsp

Cooking steps

1. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 100 g

2. Mix flour, baking soda, salt, cinnamon, and ground ginger.

   Required ingredients:

   • Wheat flour: 0.5 glass
   • Slaked soda: 1 teaspoon
   • Salt:  to taste
   • Cinnamon: 1 teaspoon
   • Ground ginger: 1 teaspoon

3. Beat the egg and sugar. Add grated carrot to the creamy mixture and mix with a mixer until smooth.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 0.3 glass
   • Carrot: 100 g

4. Gradually add the flour mixture, mixing until it reaches dough consistency.

   Required ingredients:

   • Wheat flour: 0.5 glass

5. Fill the muffin molds with batter, filling them 3/4 full. Bake in an oven preheated to 190 degrees for 30 minutes.

6. After the oven, leave the ready muffins to cool in the molds for 10 minutes, then remove and let cool for at least 1 hour.