Carrot muffins - tasty and healthy pastries. A selection of the best recipes for carrot muffins, sweet and savory

Carrot muffins - tasty and healthy pastries. A selection of the best recipes for carrot muffins, sweet and savory

Carrot Mafia - baking for those who watch their figure. This is especially true for sweet teeth, which are forced to abandon the sweet because of the high calorie baking. But this does not apply to carrot muffins.

Carrot muffins - the basic principles of cooking

Carrot muffins can serve as a dessert or savory pastries. The basis for the test is carrots and dairy products. To make the muffins dry, vegetable or creamy fat is added to the dough.

Carrots are peeled, washed and boiled until soft. Then boiled vegetable is placed in a bowl of a blender and interrupted to the state of mashed potatoes. Also carrots are used in raw form, but in this case, it must be ground on a fine grater.

Carrots are combined with kefir, sour cream or yogurt, fat and eggs are added. Stir well until smooth. Dry ingredients are mixed separately. Liquid and dry mixtures are combined and kneaded the dough, the consistency of thick cream.

In sweet muffins add nuts, candied fruits, pieces of fruit or berries. Savory cupcakes are cooked with cheese, bacon or vegetables.

On top of the pastries, you can decorate with whipped cream, cream, icing, or drag with sesame and icing sugar.

Recipe 1. Carrot muffins with orange

Ingredients

two eggs;

orange;

three carrots;

5 g of baking powder;

100 g of sugar;

175 g of flour;

170 ml of vegetable oil;

50 g of raisins;

75 grams of walnuts;

5 g cinnamon.

Method of preparation

1. Clean the carrot, wash it under the tap and finely rub it. We pour the orange in boiling water, wipe with a napkin and remove the zest from it on the smallest grater. Then we cut the orange and squeeze the juice out of it. Grind nuts in a coffee grinder. Raisin pour hot water and insist half an hour. Drain the infusion and dry the raisins on a napkin. 2. Combine raisins, grated carrots and orange zest in deep dishes. In a separate bowl, mix the dry ingredients. Beat eggs with a whisk with sugar. Continuing to beat, pour in vegetable oil. The resulting mixture is poured into dry ingredients and mix until smooth. Pour orange juice into the dough, add raisins with zest and carrots. Knead with a spatula.

3. Fold the dough in muffin tins, grease them with pre-fat. Forms fill two thirds. Put them in the oven for half an hour, warming it up to 200C. Cool muffins and crush with powdered sugar.

Recipe 2. Carrot muffins with cheese cream

Ingredients

grated carrot - 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 pieces

Cream

sifted icing sugar - one and a half cups;

soft cream cheese - 60 g;

soft butter - 50 g;

vanilla - 5 years

soft butter - 50 g;

Method of preparation

1. Turn on the oven 180 degrees. We lubricate the bottom of the molds with oil and place paper sockets in them. Combine flour with salt, cinnamon, baking powder and soda. Sift the mixture.

2. In a separate bowl combine eggs with sugar and beat for five minutes, until the mixture becomes lighter. Pour in vegetable oil and add vanilla.

3. Carrot clean, wash and finely three. Add it to the liquid mixture and mix. Gradually add the dry mixture and knead a fairly thick dough.

4. Spread the dough in the molds, filling them two thirds. We put in the oven and bake for 20 minutes. We take out, spread muffins on the grill and cool.

5. We combine cream cheese with powdered sugar, butter and vanilla. Beat with a mixer until the cream is lush. Using a pastry bag, we put the cream on the muffins and send them to the fridge.

Recipe 3. Savory carrot muffins with garlic

Ingredients

5 g of 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 French mustard;

garlic clove;

50 g of tomato paste;

5 g of turmeric.

Method of preparation

1. Peel the garlic cloves and carrots. Grind vegetables on a fine grater.

2. Heat the vegetable oil in a frying pan. Put carrots, garlic in it and simmer on 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 just 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. Stir and spread into 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 cup of vegetable oil;

120 g fat sour cream;

vanillin;

5 g lemon peel;

cinnamon;

25 ml of lemon juice;

ginger;

half a cup of coconut chips;

a half cup flour;

four carrots;

10 g of baking powder;

30 g of honey;

a glass of granulated sugar.

Method of preparation

1. Boil the carrots until soft, cool, slice and place in the blender bowl. Smash the vegetable to the state of mashed potatoes.

2. Beat the eggs until frothy, add honey and whisk again slightly. Pour in the oil and mix. Add carrot puree, lemon zest and lemon juice, coconut chips to the mixture. Stir.

3. Combine the flour with baking powder and sift it. Add ginger, sugar, nutmeg, vanilla and cinnamon. Stir.

4. Grease the molds and fill them with two-thirds of the dough. 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 put the cream in the fridge.

6. Cut the muffins across in half. Lubricate the cream with both parts and leave for a while, so that it is absorbed. Combine the muffin halves and send to the refrigerator for five hours. Top with the same grease with sour cream.

Recipe 5. Carrot Muffins with Cheese and Broccoli

Ingredients

cheese - 50 g;

flour - 300 g;

large eggs - 2 pcs .;

medium forks of broccoli;

butter - 100 g;

sugar - 25 g;

pumpkin - 50 g;

salt;

small carrot;

sour cream - 100 ml;

baking powder - 20 g

flour - 300 g;

Method of preparation

1. Wash broccoli, disassemble into small florets.

2. Pour drinking water into the pot, salt and boil it. Dip broccoli in boiling water for three minutes, so that it is slightly boiled. Throw broccoli in a colander and leave to glass the water.

3. Shake eggs with a fork with sugar. Add sour cream and continue shaking for another couple of minutes. Melt the butter and pour it into the dough. Stir.

4. Combine the flour with baking powder and sift into the liquid mixture, leaving about half a cup. Mix thoroughly.

5. Carrots and pumpkin clean, wash and chop on a coarse grater. Add vegetables and grated cheese to the dough. Pouring the remaining flour, knead the dough, the consistency of thick cream.

6. Grease the silicone tins and fill them with three-quarters of the volume of dough. Dip broccoli inflorescence in each mold. Tail cover 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 Muffins with Walnuts

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 brown sugar;

ground cinnamon; 50 g of walnuts;

50 ml of milk;

egg.

Method of preparation

1. Turn on the oven 180 degrees.

2. Clean the carrot from the peel and chop it on a coarse grater.

3. Melted butter in a saucepan.

4. Nuts are slightly ground in a mortar, leaving a few nuts whole.

5. Combine flour with nutmeg, baking powder, cloves, cinnamon and salt. Stir.

6. Beat eggs with a mixer with sugar into a fluffy mass. Continuing to beat, pour in milk and ghee. It should be a homogeneous mixture.

7. Add grated carrots, flour with spices and chopped nuts to the egg-oil mixture. Knead the dough.

8. Spread the dough over the silicone tins and place them in the preheated oven for half an hour.

9. Cream mix with a mixer in a dense foam. Cream cheese combined with powdered sugar and whisk separately. Introduce the whipped cream in portions of the cheese, continuing to beat. Cooled muffins decorate with cream. From above we put the whole nutlet.

Carrot Muffins - Tips and Tricks

  • Add creamy fat to the dough either soft or melt it to a liquid state.
  • Spread the cream only on cooled muffins so that it does not drip.
  • Carrots choose only juicy and sweet.
  • It is desirable to squeeze carrots, ground on a fine grater, so that the dough does not turn out to be watery.
  • Before adding the eggs to the dough, whisk them separately until foam appears.
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