Carrot muffins: the light recipe without butter

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Carlos Laforet Coll
@carloslaforetcoll
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Carrot muffins, here is the recipe without added fats and with unrefined ingredients to prepare soft and fragrant muffins

I carrot muffins they are soft and delicious homemade desserts. To be served in the morning for breakfast or at the time of snack, they are also perfect to be consumed during recreation at school.



Carrot muffins are snack ideal for when you want to eat something good without falling back on industrial preparations. Muffins are sweets of Anglo-Saxon origin whose original recipe includes the use of butter among the basic ingredients; over the years, many variations have obviously developed to prepare them, and today we want to recommend our new recipe to prepare carrot muffins good and healthy. Our carrot muffin recipe does not involve the use of additional fats; carrots, dried fruit, water ed unrefined foods in fact, they are the ingredients needed to prepare them. To cook these small carrot cakes you will need a muffin mold, or alternatively single-portion molds, and paper cups; then you just have to follow the recipe and in a very short time and without the help of further special equipment you will bake these delicious sweets in less than an hour.



Index

Ingredients for 12 muffins

  • 350 gr carrots
  • 2 medium eggs
  • 200 gr type 1 flour
  • 100 gr whole cane sugar
  • 10 gr baking powder
  • 60 ml of water
  • 50 gr dried fruit already shelled
    (walnuts, almonds, hazelnuts)
  • Preparation Time:
    15 minutes
  • Cooking time:
    20 minutes
  • Rest time:
    cooling time
  • Dose:
    per 12 muffin
  • difficulty:
    low

How to prepare carrot muffins: procedure

  • lavare and peel the carrots, combine them in a food processor with the dried fruit and chop everything very finely. (You can also use the carrot waste from the centrifuge or extractor.
  • In a bowl beat the eggs and mix them with the brown sugar, then add the flour and then also the water,
  • add finally also the chopped carrots and the yeast.
  • Lining the muffin mold with paper cups and fill them with the freshly prepared mixture for three / quarters of their capacity.
  • Bake and bake in a hot oven at 180 ° for about twenty minutes,
  • cooking when done, remove the muffins from the mold and let them cool on a wire rack.

 



How to store carrot muffins:

Carrot muffins, if stored in special airtight containers, will remain soft and fragrant for three / four days.

You may be interested in other recipes for sweet muffins, savory muffins, or chocolate muffins

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