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➠ Gluten Free Carrot Muffins

Gluten Free Carrot Muffins

2034

Kitchen American

Calorie content 280.6 kcal

Portions 6 port.

Cooking time 35 minutes

Proteins * 8.6 gr.

Fats * 11 gr.

Carbohydrates* 64.3 g

Content

Gluten-free products are slightly thicker when compared to traditional baked goods. However, this does not affect the taste in any way. For example, these muffins: they are crumbly and porous, with a juicy and structured crumb, thanks to the grated carrots included in the composition. The perfect light breakfast or snack.

Ingredients

Vegetable oil 30 gr. Granulated sugar 30 gr. Egg 1 PC. Carrot (grated) 70 gr. Gluten free flour 50 gr. Baking soda 1/5 tsp Lemon juice 0.5 tsp

Cooking process

Divide the egg into yolk and white. Put the yolk in a bowl and add granulated sugar. Rub them with a spoon or beat them with a whisk until a light mass is obtained.

Pour in vegetable oil and mix everything together until smooth.

Pour gluten-free flour on top of the resulting liquid mass.

Knead the dough with a spoon or whisk. The consistency turns out to be quite thick: the dough falls off the spoon in a soft piece. In a separate small bowl, extinguish the soda with lemon juice and add to the dough. Mix again.

We wash the carrots, dry them and peel them. We rub it on a grater with medium-sized holes. Pour on top of the dough.

Mix the grated carrots with the dough.

Beat the remaining protein with a mixer until a dense foam. We spread it on the dough.

In a circular motion, gently mix the protein foam into the dough.

We distribute the prepared dough on silicone muffin molds. Cupcakes will not rise too much when baking, so you can fill the molds almost to the top. We place the future muffins on the wire rack and put on the middle level of the oven preheated to 180 degrees. Baking time is approximately thirty minutes. When the muffins rise and are well browned, check one of them with a toothpick to make sure it's done.