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Carrot muffins without eggs

0
2051
Kitchen American
Calorie content 266.6 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 5.7 g
Fats * 14.7 g
Carbohydrates* 51.1 gr.
* per 100 gr. product
Carrot muffins without eggs
Content

I often have this - I'm going to cook some pastries for tea, but there are no eggs, and there is time to go to the store too. Once I found a recipe for flawless, flavorful carrot muffins without eggs. I want to share with you my useful find.

Ingredients

Cooking process

step 1 out of 7
Wash the carrots thoroughly in cool water and dry. Peel the prepared carrots with a vegetable peeler. Grate the peeled carrots on a medium grater and place in a deep container. Add the required amount of granulated sugar, vanilla, salt, vegetable oil, orange and lemon juice. Mix thoroughly.
step 2 out of 7
Grind hazelnuts or any other nuts in a coffee grinder so that they feel in the finished baked goods. Walnuts will also go well with carrot dough.
step 3 out of 7
Measure out the required amount of flour and sift it through a fine sieve into a separate container along with a baking powder, add it in several steps to the previously obtained mass.
step 4 out of 7
Mix thoroughly with a mixer or whisk until smooth.
step 5 out of 7
Fill the silicone molds 2/3 of the height with the prepared dough. Place the molds in a preheated oven to 200 degrees. Bake muffins for about 20-25 minutes. Check the readiness of the air baking with a wooden skewer. It must be completely dry.
step 6 out of 7
After the time has elapsed, carefully so as not to burn your hands, remove the muffin tins. Let the muffins cool slightly and then remove from the silicone molds. Place on a serving platter and garnish with powdered sugar.
step 7 out of 7
Serve completely cooled carrot muffins without eggs for tea or coffee.

Bon Appetit!

 

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