Spicy Vegetable Muffins
6 servings
40 minutes
Spicy vegetable muffins are an amazing combination of flavors and textures inspired by European cuisine. The recipe is based on the harmony of the sweetness of carrots and zucchini, the nutty richness, and the spicy warmth of cinnamon, nutmeg, and ginger. With the addition of bran and coconut flakes, the muffins are tender inside but have a slight crunch outside. Their history roots back to traditional vegetable baking recipes that were popular in home kitchens across Europe. Perfect as a nutritious breakfast or a cozy treat with a cup of fragrant tea. These muffins not only delight in taste but also offer a rich array of healthy ingredients, making them an excellent choice for those who value balance between dessert and healthy eating.
1
Sift the flour, add baking powder, soda, and spices.
- Wheat flour: 480 g
- Baking powder (raising agent): 9 g
- Baking soda: 6 g
- Ground cinnamon: 2 g
- Ground nutmeg: 1 g
- Ground ginger: 0.3 teaspoon
2
Add bran, nuts, and coconut and mix.
- Bran: 120 g
- Walnuts: 150 g
- Desiccated coconut: 60 g
3
Mix eggs and sugar until smooth, but do not whip into a foam.
- Chicken egg: 3 pieces
- Sugar: 450 g
4
Add grated vegetables, oil, salt, and water.
- Zucchini: 180 g
- Carrot: 180 g
- Vegetable oil: 240 ml
- Salt: 8 g
- Water: 360 ml
5
Combine the egg and dry mixtures and mix until smooth. The dough may seem too liquid, but the bran will absorb most of the moisture during baking.
6
Fill the baking molds two-thirds full.
7
Bake at 200 degrees for about 30 minutes.