Carrot Muffins with Ginger and Cinnamon

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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.