Description
Love carrot cakes because... Yes, that's right, it's hard to find a carrot:) And when you live under the same roof two very small NOT a fan of vegetables, these vegetables it is very important to reliably hide in all sorts of Goodies. Well, who would suspect a sun-browned muffin in the presence of enemy ingredients?
Ingredients
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Carrots
300 g
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Flour
420 g
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Brown sugar
300 g
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Vanilla sugar
1 tsp
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Leavening agent
1 tsp
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Butter
250 g
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Chicken egg
3 piece
Cooking
Carrots grate on a coarse grater.
Butter to melt. Grind together the eggs, sugar and oil.
Add the flour, baking powder, vanilla sugar, mix well with a fork or whisk.
Add to the dough carrots and knead with a spatula.
Preheat the oven to 180 degrees. Muffin tins or muffin grease (convenient to use paper liners). Silicone molds can not be lubricated, for that I love them with all my heart! Put the dough into the tins to half its volume, bake until Golden brown.
Baking time depends on size of cupcake molds and oven. I have it ~ 30 minutes.
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