Carrot mafia - baking for those who follow their figure. This is especially true for sweet tooth, who are forced to refuse sweet because of the high calorie baking. But this does not apply to carrot muffins.
Carrot muffins - the basic principles of preparation
Carrot muffins can act as a dessert or as a savory pastry. The basis for the test is carrots and dairy products. To prevent the muffins from being dry, add vegetable or creamy fat to the dough.
Peel the carrots, wash and boil until soft. Then the boiled vegetable is placed in a blender bowl and beat until pureed. Carrots are also used in raw form, but in this case it must be chopped on a fine grater.
Carrots are combined with kefir, sour cream or yogurt, fat and eggs are added. Shake well until smooth. Dry ingredients are mixed separately. The liquid and dry mixtures are combined and kneading the dough, the consistency of thick sour cream.
Nuts, candied fruits, pieces of fruit or berries are added to sweet muffins. Savory cupcakes cooked with cheese, bacon or vegetables.
On top of the pastries you can decorate with whipped cream, cream, icing, or crush with sesame seeds and icing sugar.
Recipe 1. Carrot Muffins with Orange
Ingredients
two eggs;
orange;
three carrots;
5 g baking powder;
100 g of sugar;
175 g flour;
170 ml lean oil;
50 g of raisins;
75 g of walnuts;
5 g of cinnamon.
Cooking method
1. We clean the carrots, wash it under the tap and rub finely. Dip the orange with boiling water, wipe with a napkin and remove the zest from it on the finest grater. Then cut the orange and squeeze the juice out of it. Grind the nuts in a coffee grinder. Pour raisins with hot water and insist for half an hour. Drain the infusion and dry the raisins on a napkin.
2. In a deep dish we combine raisins, grated carrots and orange zest. Mix the dry ingredients in a separate bowl. Beat eggs with a whisk with sugar. Without stopping whipping, pour in vegetable oil. Pour the resulting mixture into dry ingredients and mix until smooth. Pour the orange juice into the dough, add raisins with zest and carrots. Knead with a spatula.
3. We spread the dough on the molds for muffins, lubricating them previously with fat. We fill out the forms by two-thirds. We put them in the oven for half an hour, heating it to 200 C. We cool the muffins and crush the icing sugar.
Recipe 2. Carrot Cheese Cream Muffins
Ingredients
grated carrots - two glasses;
flour - 1 1/3 cup;
vanilla - 5 g;
baking soda - 8 g;
vegetable oil - 150 ml;
ground cinnamon - 8 g;
sugar - a glass;
baking powder - 9 g;
salt - 3 g;
eggs - three pcs.
Cream
sifted icing sugar - one and a half cups;
soft cream cheese - 60 g;
soft butter - 50 g;
vanilla - 5 g.
soft butter - 50 g;
Cooking method
1. Turn on the oven 180 degrees. We grease the bottom of the molds with oil and put paper sockets in them. Combine flour with salt, cinnamon, baking powder and soda. Sift the resulting mixture.
2. In a separate bowl, combine the eggs with sugar and beat for five minutes until the mixture becomes lighter. Pour in vegetable oil and add vanilla.
3. We clean the carrots, wash and finely three. Add it to the liquid mixture and mix. Gradually introduce the dry mixture and knead a fairly thick dough.
4. We lay out the dough in tins, filling them in two-thirds. We put in the oven and bake for 20 minutes. We get out, put the muffins on the grill and cool.
5. Combine cream cheese with powdered sugar, butter and vanilla. Beat with a mixer until the cream becomes lush. Using a pastry bag, we deposit the cream on muffins and send them to the refrigerator.
Recipe 3. Spicy Garlic Carrot Muffins
Ingredients
5 g baking powder;
ground black pepper;
a glass of flour;
salt;
50 g margarine;
3 g nutmeg;
50 ml of kefir;
chopped parsley - a third of a glass;
egg;
two carrots;
5 g of French mustard;
clove of garlic;
50 g of tomato paste;
5 g of turmeric.
Cooking method
1. Peel the garlic and carrots. Grind vegetables on a fine grater.
2. Heat the vegetable oil in a pan. Put the carrots, garlic in it and simmer over medium heat for ten minutes, until the carrots are soft. Now add the tomato paste, mustard and season with salt, turmeric and pepper. Stir and simmer for literally another minute. Transfer to a bowl and cool.
3. In a separate bowl, beat the kefir with egg and butter. Salt and beat until smooth. Add flour and mix. Put the stewed carrots with garlic, chopped parsley in the dough and season with nutmeg. Mix and place in greased forms. Bake at 190 degrees for 25 minutes.
Recipe 4. Carrot Muffins with Honey and Cream
Ingredients
75 ml of condensed milk;
two eggs;
half a glass of vegetable oil;
120 g of fat sour cream;
vanillin;
5 g of lemon peel;
cinnamon;
25 ml of lemon juice;
ginger;
half a glass of coconut;
one and a half glasses of flour;
four carrots;
10 g baking powder;
30 g of honey;
a glass of granulated sugar.
Cooking method
1. Boil the carrots until soft, cool, cut and place in a blender bowl. Kill the vegetable until mashed.
2. Beat the eggs until foam, add honey and beat slightly again. Pour in oil and mix. Add carrot puree, zest and lemon juice, coconut flakes to the mixture. Shuffle.
3. Combine the flour with baking powder and sift it. Add ginger, sugar, nutmeg, vanilla and cinnamon to it. Shuffle.
4. Grease the molds and fill them with dough for two-thirds of the volume. Bake for half an hour at 180 degrees. Remove the molds from the oven, leave for ten minutes, remove the muffins and cool completely.
5. Combine sour cream with condensed milk. Beat and refrigerate the cream.
6. Cut the muffins across in half. Lubricate both parts with cream and leave for a while to absorb. Combine the muffin halves and refrigerate for five hours. Lubricate with sour cream on top.
Recipe 5. Carrot Muffins with Cheese and Broccoli
Ingredients
cheese - 50 g;
flour - 300 g;
large eggs - 2 pcs.;
medium broccoli forks;
butter - 100 g;
sugar - 25 g;
pumpkin - 50 g;
salt;
a small carrot;
sour cream - 100 ml;
baking powder - 20 g.
flour - 300 g;
Cooking method
1. Wash broccoli, disassemble into small inflorescences.
2. Pour the potable water into the pan, salt and boil it. Dip broccoli in boiling water for three minutes so that it boils slightly. Throw the broccoli in a colander and let the glass water.
3. Shake the eggs with a fork of sugar. Add sour cream and keep stirring for a couple more minutes. Melt the butter and pour it into the dough. Shuffle.
4. Combine flour with baking powder and sift into the liquid mixture, leaving about half a glass. Mix well.
5. Peel, wash and chop the carrots and pumpkins on a coarse grater. Add vegetables and grated cheese to the dough. Pouring the remaining flour, knead the dough, the consistency of thick sour cream.
6. Silicone molds grease and fill them with three quarters of the volume of the dough. In each mold, drown the broccoli inflorescence in the dough. Cover the tail with dough.
7. Put the molds in the oven and bake for half an hour at 180 degrees. Then increase the temperature to 200 ° C and bake for another ten minutes.
Recipe 6. Carrot Walnuts Muffins
Ingredients
Cream
40 g of powdered sugar;
100 ml of heavy cream;
40 g cream cheese.
Dough
170 g of flour;
sea salt;
two carrots;
ground nutmeg;
100 g butter;
ground cloves;
70 g of brown sugar;
ground cinnamon;
50 g of walnuts;
50 ml of milk;
egg.
Cooking method
1. Turn on the oven 180 degrees.
2. Peel the carrots from the peel and grind it on a coarse grater.
3. Melt the butter in a saucepan.
4. Nuts are chopped lightly in a mortar, leaving several nuts intact.
5. Combine the flour with nutmeg, baking powder, cloves, cinnamon and salt. Mix.
6. Eggs beat with a mixer with sugar into a lush mass. Without stopping whipping, pour the milk and ghee. You should get a homogeneous mixture.
7. Add grated carrots, flour with spices and chopped nuts to the egg-oil mixture. Knead the dough.
8. We lay out the dough in silicone molds and put them in a preheated oven for half an hour.
9. Cream whip with a mixer into a dense foam. Combine cream cheese with powdered sugar and beat separately. Introduce whipped cream in parts into the cheese, continuing to whip. Decorate the cooled muffins with cream. We put a whole nut on top.
Carrot Muffins - Tips and Tricks
- Add butter fat to the dough soft, or melt it to a liquid state.
- Spread the cream only on cooled muffins so that it does not drip.
- Choose carrots only juicy and sweet.
- It is advisable to squeeze carrots chopped on a fine grater so that the dough does not turn out to be liquidy.
- Before adding eggs to the dough, beat them separately until foam appears.
