Description
Gentle, soft, fluffy and flavorful muffins-cakes with sour cream, the combination is just amazing. Pronounced taste of carrots, but there is a taste of the unusual and cheerful colour. Muffins very simple to prepare, can be prepared at any time with a minimum of effort, if only it was all at hand. And by spice, great flavor spread throughout the apartment. Try it, it's very tasty, they literally melt in your mouth.
Ingredients
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Chicken egg
2 piece
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Vegetable oil
0.5 cup
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Vanilla
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Cinnamon
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Ginger
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Flour
1.5 cup
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Leavening agent
2 tsp
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Sugar
1 cup
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Honey
1 Tbsp
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Carrots
4 piece
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Coconut shavings
0.5 cup
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Lemon juice
1 Tbsp
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Lemon peel
1 tsp
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Sour cream
120 g
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Condensed milk
3 Tbsp
Cooking
Carrots to grind into a puree.
Beat eggs, add honey, a little beat up. Add the oil and whisk.
To the eggs with the oil, add the carrot puree, coconut, juice and lemon zest, mix well.
Sift flour with baking powder, add sugar, vanilla, cinnamon, nutmeg, ginger, mix well. Molds lubricated, fill with dough to 2/3 of its volume.
Bake in a preheated oven at 180 degrees for 25-30 minutes, until dry sticks. Let stand for about 10 minutes in tins, then shake out and allow to cool completely.
For the cream sour cream mixed with condensed milk. 10-15 minutes, put in the fridge.
Muffins cut into 2 pieces, brush with cream and allow to stand in such a position that a little cream is absorbed, and that when assembled they begin to slide. Then gather back into a muffin, put it in the fridge for 4-5 hours, preferably overnight. To be honest, I was even sorry to cut was so fluffy and tender that it would have eaten both cheeks, but the cream was already in the fridge ))) so, it is possible and without, just to slap such a delicious muffintop for tea.
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