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Carrot muffins with walnuts

0
2152
Kitchen American
Calorie content 322.1 kcal
Portions 8 port.
Cooking time 35 minutes
Proteins * 10.9 g
Fats * 22.1 gr.
Carbohydrates* 43.3 gr.
* per 100 gr. product
Carrot muffins with walnuts
Content

A very interesting option for carrot muffins. Juicy, moist, aromatic, with a ruddy crust. The composition includes walnuts, and they just go perfectly with carrots. To decorate muffins, we suggest using butter cream - it will add tenderness and sweetness. In addition, such bright white cream "caps" transform the dessert and just beckon to take a sample as soon as possible.

Ingredients

Cooking process

step 1 out of 9
We wash the carrots thoroughly, dry them and peel them. For baking, be sure to choose young, tender and sweet specimens. The final taste of the dessert largely depends on this. We grate root vegetables with medium-sized holes. It is important that the slices of grated carrots are thin.
step 2 out of 9
Melt the butter until it is liquid. This can be done both on the stove and in the microwave.
step 3 out of 9
We sort out the walnuts from possible impurities and chop them coarsely with a knife. Several halves of the nuts must be left intact: later they will come in handy for decorating ready-made muffins.
step 4 out of 9
Preparing the dry component of the dough. To do this, in a bowl, mix sifted flour, baking powder, salt, cinnamon powder, ground cloves and grated nutmeg.
step 5 out of 9
Break the egg into a separate container, add granulated sugar and beat everything together until a frothy mass is obtained. Without stopping whipping, in a thin stream, alternately pour milk and melted butter into the eggs.
step 6 out of 9
Pour the resulting liquid mass into a dry flour mixture and use a whisk to knead the thick dough. It is important to break all the lumps and achieve uniformity. Then add the grated carrots, chopped walnuts and mix again so that the filling is evenly distributed throughout the dough mass.
step 7 out of 9
We spread the resulting dough into muffin molds. It is most convenient to use silicone ones, since they do not need to be lubricated, and then it is very convenient to get the finished products. The molds can be filled almost to the top, as the dough, as it rises, keeps its shape and forms a tubercle. We preheat the oven to a temperature of 180 degrees and put the molds with the dough into it to an average level. Baking time is approximately thirty-five minutes. To check the readiness, we pierce one of the cupcakes with a wooden skewer. If it comes out dry, you can stop baking.
step 8 out of 9
After removing the muffins from the oven, we must free them from the molds so that the crust does not soften from condensation. While the muffins are cooling, let's go to the cream. To do this, beat the cooled heavy cream with a whisk until firm.It is important to stop in time and stop whipping, otherwise the delicate product can be interrupted before the whey separates. Beat the cream cheese and powdered sugar separately. Mix both masses, gradually adding creamy foam to the cheese.
step 9 out of 9
Cover the surface of the completely cooled muffins with cream cheese. Decorate the tops with walnut halves. Serve to the table with a cup of tea or coffee.

Bon Appetit!

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