Ginger-carrot muffins
4 servings
50 minutes
Ginger-carrot muffins are a delightful blend of spice and sweetness, perfect for a cozy tea time. Their history begins in European cuisine, where ginger is traditionally used to impart a warm and rich flavor to baked goods. Carrots not only make the batter tender and juicy but also add a light natural sweetness that harmonizes with the spiciness of candied ginger and nuts. These muffins have a soft texture and subtle spice aroma, creating an ideal balance of flavors. They are great for morning coffee or as a light dessert throughout the day. With their simple preparation and accessible ingredients, this recipe will become a favorite in every kitchen, providing a sense of comfort and enjoyment with every bite.
1
Grate the carrot on a coarse grater.
- Carrot: 500 g
2
Preheat the oven to 200 degrees. Grease the muffin pan with butter or place a paper cup in each hole.
- Vegetable oil: 0.3 glass
3
In a bowl, mix wheat flour and oat flour, sugar, flaxseed, baking powder, soda, salt, and finely chopped ginger.
- Wheat flour: 1.8 glass
- Oat flour: 0.5 glass
- Sugar: 0.8 glass
- Ground flaxseed: 0.5 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Crystallized ginger: 100 g
4
In another bowl, beat the eggs with buttermilk and vegetable oil. Then add the dry ingredients, mix well, and add grated carrots (500 grams).
- Chicken egg (large): 2 pieces
- Buttermilk: 1 glass
- Vegetable oil: 0.3 glass
- Carrot: 500 g
5
Place the dough in molds and leave for 10 minutes.
6
Bake in the oven for 20-25 minutes until done, checking with a toothpick.
7
Cool in the mold for 5 minutes, then transfer to a rack and let cool.
