Carrot Muffins with Ginger and Cinnamon
Baking and Desserts • Arabian
Description
A great example of how you can create original baked goods using ingredients that are almost always available at home—carrot muffins with ginger and cinnamon. Muffins are generally a convenient form for experimentation. You can make them sweet or savory, bake them in a large pan or in small individual portions. There are no strict rules for combinations—whatever you like can go in. Here, the sweet flavor of carrots is highlighted by the spicy taste of ginger and cinnamon. You can also add some chopped nuts—for both heartiness and interest.
Ingredients
- Carrot 4 pieces
- Wheat Flour 1½ glasses
- Baking Powder 1 ½ spoons
- Ground Cinnamon 1 tablespoon
- Activated Baking Soda ½ spoons
- Nutmeg ¼ spoons
- Grated Ginger Root ½ spoons
- Vegetable Oil ¾ glasses
- Brown Sugar 1 glass
- Chicken Egg 3 pieces
- Vanilla extract 1 tablespoon
- Salt ¾ spoons
Step-by-Step Guide
Step 1
Grate 4 medium-sized carrots using a coarse grater.
Step 2
Mix the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Step 3
Beat together the butter, eggs, and brown sugar with a mixer on high speed. Add the grated carrots and vanilla to the creamy mixture and mix with the mixer until smooth. Then, gradually add the flour mixture and mix on low speed until it reaches a dough-like consistency.
Step 4
Line the muffin tins with parchment paper liners and fill them with the batter.
Step 5
Bake in an oven preheated to 375°F for about 20-25 minutes.
Step 6
After removing from the oven, let the finished cupcakes cool in their molds for 10 minutes, then carefully remove them along with the paper and allow to cool for at least 1 hour. Before serving, dust with powdered sugar.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!