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!
1
Grate the carrot on a coarse grater.
- Carrot: 100 g
2
Mix flour, baking soda, salt, cinnamon, and ground ginger.
- Wheat flour: 0.5 glass
- Baking soda reacted with acid: 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.
- Chicken egg: 1 piece
- Sugar: 0.3 glass
- Carrot: 100 g
4
Gradually add the flour mixture, mixing until it reaches dough consistency.
- 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.
