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Carrot and pumpkin muffins

0
1297
Kitchen American
Calorie content 294.7 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 7 gr.
Fats * 13.3 gr.
Carbohydrates* 54.8 g
* per 100 gr. product
Carrot and pumpkin muffins
Content

I want to offer a delicious and insanely aromatic recipe for bright carrot and pumpkin muffins. I never liked pumpkin, but once I risked using this recipe and cook tender homemade cakes. Now no holiday is complete without branded muffins.

Ingredients

Cooking process

step 1 out of 9
Wash the carrots thoroughly, peel them with a vegetable peeler, then grate on a coarse grater. Wash and dry the pumpkin. Peel it with a vegetable peeler or sharp knife. Also grate the peeled pumpkin on a coarse grater. Place the prepared vegetables in a deep container.
step 2 out of 9
Measure out the required amount of wheat flour and sift it through a fine sieve into a separate container. Add baking powder, cinnamon, nutmeg, ground ginger and salt and mix thoroughly.
step 3 out of 9
Break chicken eggs into a blender bowl, add vanilla sugar and granulated sugar. Whisk thoroughly until a homogeneous smooth mass, you can use a mixer or a whisk.
step 4 out of 9
Then add vegetable oil and beat again.
step 5 out of 9
Next, lay out the grated carrots and pumpkin. Mix thoroughly with a blender.
step 6 out of 9
Then gradually add the mixture of dry ingredients to the resulting dough. Mix thoroughly with a blender, mixer or whisk until smooth.
step 7 out of 9
Cover the metal molds with special paper capsules for muffins, and then fill 2/3 of the height with the prepared dough.
step 8 out of 9
Then place in a preheated oven to 180 degrees. Bake the muffins for about 35-40 minutes. Check readiness with a wooden skewer. After the time has elapsed, carefully so as not to burn your hands, remove the muffin tins from the oven, cool a little, and then remove from the metal tins.
step 9 out of 9
Put the cooled pumpkin-carrot muffins on a platter and serve.

Enjoy the healthy muffins!

 

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