Carrot Muffins
6 servings
20 minutes
Carrot muffins are tender, aromatic, and slightly sweet baked goods that captivate from the first bite. They originate from European cuisine, where vegetables are often used to give the dough a special texture and flavor. Carrots not only make the muffins juicy but also add a light natural sweetness. The warm notes of butter and milk combined with caramelized carrots create a harmony of taste. These muffins are perfect for morning coffee or an evening tea time in a cozy setting. Their simplicity in preparation has made them a favorite recipe for many home cooks. Serve them warm, with a light cream or just on their own – their airy texture and softness provide true pleasure.
1
Mix melted butter with milk and add an egg.
- Butter: 2 tablespoons
- Milk: 1 tablespoon
- Chicken egg: 1 piece
2
Add sugar and mix well.
- Sugar: 75 g
3
Add flour and baking powder.
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
4
Grate the carrot on a fine grater and add it to the dough.
- Carrot: 100 g
5
Grease the molds with butter, fill them with dough about 2/3 full. Bake at 180 degrees for about 15-20 minutes.
- Butter: 2 tablespoons
