Description
I don't know how, but by chance I was among several chefs who have been entrusted with the testing of the pilot issue of the magazine with Yulia Vysotskaya "Khlebsol". Magazine I loved mouth - watering photos, fun illustrations, lots of interesting dishes! I recommend to all! Now, after the appearance of the magazine on sale, I am pleased to share a few tried and tested my recipes. It was very hard for a month to hide from You, dear, so delicious and simple in cooking. Let's start with fragrant carrot cake with hazelnuts.
Ingredients
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Carrots
300 g
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Honey
300 g
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Hazelnuts
1 cup
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Butter
120 g
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Chicken egg
2 piece
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Flour
240 g
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Leavening agent
2 tsp
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Salt
0.25 tsp
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Sugar
1 Tbsp
Cooking
Carrots grate on a fine grater or chop in a blender. Hazelnuts also chop. I took half the norm, nuts felt.
Beat eggs with salt. The honey and melt the butter,
add the carrots, sugar and nuts, mix well. Sift flour with baking powder, add to the batter.
Gently mix the dough with the beaten eggs.
Muffin tin greased with butter, fill 2/3 of the dough. Bake for 20 minutes at tempo-re 170 gr. (I have silicone forms turned 30 minutes). The output of the test seen in the photo. Before serving, decorate the muffins with a mixture of brown sugar and nuts.
Incomparable honey aroma hovered in the kitchen while baking. The muffins turned out sweet, honeyed with nutty notes. Husband, not loving the carrots could not understand what the orange cupcakes! I smiled mysteriously and kept the secret. As they say, the less you know the more you eat! :-D
[color=green][b]enjoy your tea![/b][/color] [url=http://www.povarenok.ru/images/users/27_10_09/224360.jpg][img]http://www.povarenok.ru/images/users/27_10_09/small/224360.jpg[/img][/url]
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