Carrot and Blackcurrant Muffins
10 servings
60 minutes
Carrot and black currant muffins are a refined dessert that harmoniously combines the sweetness of carrots and the tartness of currants. This recipe is inspired by traditional European pastries where vegetables are often used to add moisture and tenderness to the dough. Carrots provide pleasant moisture to the muffins, while black currants add a rich flavor and slight tartness. The mixture of wheat flour, buckwheat flour, and tolkon makes the baked goods more nutritious and flavorful. These muffins are perfect for a cozy tea time, picnic, or simply as a sweet treat for everyday enjoyment. They can be served with honey, nuts, or light cream to highlight the rich fruity notes. The simplicity of preparation and balanced flavors make this dessert a favorite choice for the whole family.
1
Mix all types of flour with salt, baking powder, and cinnamon.
- Wheat flour: 100 g
- Oat flour (tolokno): 100 g
- Buckwheat flour: 100 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Cinnamon: to taste
2
In a separate bowl, beat the eggs with sugar, add honey and vegetable oil.
- Chicken egg: 3 pieces
- Sugar: 100 g
- Honey: 2 tablespoons
- Vegetable oil: 150 ml
3
Clean and grate the carrot.
- Carrot: 3 pieces
4
Mix the flour mixture with the egg-sugar mixture, add carrots and berries.
- Carrot: 3 pieces
- Blackcurrant: 1.5 glass
5
Transfer to baking pans lined with disposable liners, bake for 20-25 minutes in a preheated oven at 200 degrees.
