Description
Last time carrot cakes are gaining in popularity. On the website more than a dozen recipes for muffins and muffins with carrots. I offer you another recipe of mouth-watering aromatic cakes. It's quick and easy! Surprise your relatives for a family autumn tea party!
Ingredients
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Butter
120 g
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Carrots
200 g
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Sugar
200 g
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Milk
100 ml
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Chicken egg
2 piece
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Flour
200 g
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Leavening agent
2 tsp
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Mac
3 Tbsp
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Salt
0.5 tsp
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Lemon peel
1 tsp
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Powdered sugar
Cooking
I should warn you, I made half of this amount. Get it in advance (about an hour) out of the fridge butter, milk and eggs. Take butter. I opted for butter from Itself. On the packaging of the oil is already separating labels, there is no need to weigh the butter.
Add to soft butter sugar.
Beat with a mixer until smooth, about 30 seconds.
Add the egg and warm milk. I usually heat the milk for 10 seconds in the microwave. Whisk for about 1 minute with a mixer.
Take a carrot and grate on a fine grater.
Put the dough in grated carrot, the zest (orange or lemon), I have dried, poppy seeds, salt. Again mix everything together for about 30 seconds with a mixer.
Put the flour and baking powder, mix well. The dough should be slightly thicker than for pancakes.
Take the molds, put them in 2/3 of the dough. I got 8 pieces, that is, the full serving is 16 pieces. Put in heated to 180 degrees oven, bake for 30 minutes until tender. I have my own criteria: the muffins are ready as soon as they hear their fragrance throughout the apartment.
Get muffins from the molds, sprinkle with optional powdered sugar or pour the glaze. Bon appetit!
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