Carrot and curd muffins
0
3902
Kitchen
American
Calorie content
161.6 kcal
Portions
12 port.
Cooking time
35 minutes
Proteins *
8 gr.
Fats *
5.7 g
Carbohydrates*
29.3 g
A great recipe for those who are trying to include more vegetables in their daily menu. We do not deviate from our goal, even when it comes to baking! Carrots not only go well with curd dough, but they also make it sweeter and much more interesting in texture. It is important to choose high-quality small-sized root vegetables so that they show only their best taste in muffins. If you use old carrots with green leaves, you can get bitterness and an unpleasant aroma in ready-made muffins.
Ingredients
Cooking process
Break the eggs into a bowl and cover with granulated sugar. Beat everything together with a mixer at high speed until a light foam is obtained. Add cottage cheese, melted butter to the egg-sugar mass and work with a mixer again until all the ingredients are combined into a homogeneous liquid mixture.
Wash the carrots thoroughly, peel them and cut off all defective areas. We rub it on a fine grater. We also remove the zest from the lemon using a grater or a special knife. Important: do not touch the white part of the lemon peel, remove only the yellow surface, otherwise we will get notes of bitterness in the finished muffins. Add grated carrots, zest, pre-sifted flour and baking powder to the liquid mixture. Knead the dough with a mixer at low speed or by hand with a whisk. The consistency turns out to be quite thick, the mass falls from the spoon in a piece.
Put the prepared dough into muffin tins. It is good if these are silicone molds: it is very convenient to take out fragile muffins from them after baking. In addition, there is no need to lubricate the surface of the molds with oil. We spread the dough into the molds with a spoon, filling them by three quarters of the volume.
Preheat the oven to a temperature of 180 degrees. We put the tins with the dough on the wire rack and place them on the middle level of the oven. We bake muffins for thirty to thirty five minutes. If there is any doubt about the readiness of the dough, we pierce one of the cupcakes with a toothpick: at the exit it should be completely dry. We take out the finished muffins from the oven, free them from the molds and let them cool. Before serving, you can sprinkle the surface of the products with powdered sugar, pour caramel or condensed milk.
Bon Appetit!