Carrot Muffins with Sour Cream
Baking and Desserts • Austrian
Description
Carrot Muffins with Sour Cream
Ingredients
- Sugar 1 cup
- Carrot 10 oz
- Wheat Flour 1 cup
- Chicken Egg 2 pieces
- Baking Powder 1 teaspoon
- Cinnamon ½ teaspoon
- Butter 5 oz
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Peel the carrot, grate it on a fine grater, and squeeze out the juice by hand. You can drink the juice — it's very healthy.
Step 2
Beat the eggs with a mixer until frothy — about 3 minutes. Add the sugar to the eggs and beat again with the mixer. Add the butter and sour cream to the mixture and mix briefly with the mixer.
Step 3
Combine the flour with the baking powder, sift it, and add it to the mixture. Stir the batter with a spoon until you achieve a uniform consistency.
Step 4
Now add the grated carrot and cinnamon to the batter, and mix. Pour the batter into small muffin molds and bake in a preheated oven at 355°F for about 25–35 minutes. You can check the readiness of the muffins with a toothpick or wooden stick.
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