Carrot Muffins with Raisins and Nuts
Baking and Desserts | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
The muffins won't be very airy inside, but they are juicy and delicious! I didn't grease the muffin cups because I used paper liners. There is oil in the muffins, so greasing the cups is not necessary. I get about 12–15 muffins, depending on the size of the cups. You can soak the raisins in cognac for about 4 hours beforehand for a unique aroma. You can substitute the nuts with hazelnuts and the sugar with honey. You can also make the muffins with half grated apple and half carrot.
Ingredients
- Egg white - 2 pieces
- Carrot - 3 pieces
- Sugar - 3.5 oz
- Olive Oil - 8 tablespoons
- Walnuts - 2.6 oz
- Cinnamon - 1 teaspoon
- Raisins - 2 tablespoons
- Baking Powder - 1 teaspoon
- Wheat Flour - 6.2 oz
- Orange zest - 1 piece
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Grate the medium carrots on a coarse grater, add the zest of 1 orange and the raisins.
Step 3
In a separate bowl, whisk together the flour, cinnamon, and baking powder.
Step 4
Mix the sugar and 2 eggs with a mixer, then add the oil and flour mixture.
Step 5
Add the juice of 1 orange (approximately 100 ml) to the mixture.
Step 6
Chop the nuts, but not into powder; they should remain in small pieces.
Step 7
Next, fold in the nuts and carrot mixture with a spatula.
Step 8
Divide the mixture into the muffin cups.
Step 9
Bake for approximately 25–30 minutes; the muffins should darken but may remain moist inside due to the carrots.
Step 10
Remove from the oven, let cool, and you can dust the muffins with powdered sugar.
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