Carrot Muffins with Sour Cream

Baking and Desserts | Austrian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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.