You might have a sweet tooth and have tried carrot cake or muffins. I like them both, especially muffins. Be aware that when you try this recipe you won’t want to buy it again but do it yourself instead. Your family or friends will be very happy!
It’s so tasty, spongy and easy to make that anytime you have some carrots left, you’ll want to bake them again.
These are the ingredients:
2 cups (160 ml, a small cup) of flour
2/3 cup brown sugar
1 cup natural yogurt
1/2 cup sunflower oil
50 grams of molten butter
1 packet of baking powder
1/2 tsp (teaspoon) cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 tsp vanilla sugar (or a few drops of vanilla liquid)
5 carrots (not too big)
Shred the carrots and the walnuts using the blender, reserve apart.
Turn on the oven to 190°, it will take a few minutes to reach the temperature. My oven is an air convection one; beware that yours might need different temperature/times.
Put the ingredients in a big bowl as follows:
– Sift together dry ingredients: Flour, baking powder, salt, sugar and spices.
– Add the eggs, you can beat them lightly before.
– Put the yogurt and the vanilla
Mix together and add the shredded carrots and walnuts. Using an ice cream scoop or a big spoon put the mixture in the moulds; I use muffin paper cups on a muffin tray.
Cook for 10 min at 190° and then 22 min at 180°. Leave the tray in the oven only for a couple of minutes, then take it out, leave them cool down.
In case you want to bake a cake, put the mix in a greased mold and bake it for 10 min at 190º and 30 min at 180º.
You can add cheese frosting to your muffins. I put mascarpone, sugar and lemon juice. If you don’t have mascarpone you can use cream cheese.
Mix 6 tablespoons of cheese with 3 tbsp of powdered sugar frosting and a 2 tsp of lemon juice. Try and adjust to your taste.
Enjoy, share your muffins and your comments if you like!