Carrot Muffins Recipe
If you still haven’t decided to try carrot cakes – it’s time to fix it! Muffins are very tasty, they are tender, sweet, with pieces of nuts and raisins… In summer, instead of raisins, you can add red currants, its sourness will contrast well with the sweet dough.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
For muffins:
For streusel:
Instructions
  1. Chop the walnuts into pieces. Wash and dry the raisins. Peel the carrots and grate them on a fine grater. Measure out the white and brown sugar (you can reduce the amount of sugar, but do not overdo it, otherwise the quality of the finished product will suffer).
  2. Measure 100 ml of vegetable oil.
  3. Add flour, baking soda and baking powder to a bowl and mix well.
  4. In another bowl, beat the eggs. At the same time, I share advice on how easy it is to pull a piece of shell out of a protein if it suddenly gets there.
  5. It is easily picked up by half of the shell. You don’t have to chase it and catch it, a second – and it is caught and thrown away))
  6. So, beat the eggs lightly.
  7. Add salt and sugar to them and beat again, until light and fluffy.
  8. Pour in the vegetable oil.
  9. And beat again.
  10. Add the grated carrots.
  11. Add the nuts and raisins and mix.
  12. Add the flour mixture and mix quickly.
  13. Arrange the dough into muffin molds.
  14. If desired, you can sprinkle the muffins with streusel. To make it, you need to RUB the flour, butter and sugar with your hands, and sprinkle the muffins on top with the resulting crumbs.
  15. Put the form in the oven, preheated to 180 °C, and bake the muffins for 20-25 minutes.
  16. I think that the sweet tooth will definitely like them.
  17. Enjoy your tea!
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