PP carrot muffins

Sift flour into a wide bowl. Add baking powder and oatmeal. It is best to have them quickly, as long-cooked flakes can be rough for muffins. Separately break the egg and shake it well with a fork and a pinch of salt until a homogeneous liquid is obtained. Pour it over the flour and flakes.

Next, add honey. If it is liquid, it will be easy to mix with the rest of the ingredients. If the honey is solid, then we heat it in a water bath to a liquid state. Peel the carrots from the upper skin, rinse and dry. We rub it on a grater with small holes. If juice is released during rubbing, squeeze and drain it. Add the carrot mass to the bowl to the rest of the ingredients.

Sort out pitted prunes, rinse thoroughly in warm water and dry on a towel. Cut it into small pieces and add after the carrots to a bowl.

Melt the butter on the stove or in the microwave until liquid, pour into a bowl with the rest of the ingredients and mix everything well together. You should get a soft dough: thin, but not flowing either.

Lubricate the baking tins with a small amount of odorless vegetable oil. If the molds are silicone, then you do not need to lubricate them. Preheat the oven to a temperature of 180 degrees. We spread the dough in prepared molds so that about five free millimeters remain to the brim. Cupcakes will grow larger when baked, so leave some space for them. We put the molds with the dough in an already hot oven on the middle level and bake for thirty to thirty-five minutes. The muffins should be well browned and will noticeably increase in volume. At the end of baking, you can make sure that the muffins are ready by sticking a toothpick in the middle: if the stick comes out without residues of wet dough, then baking can be completed.

We take out the finished muffins from the oven, cool slightly and remove from the molds. Let them cool completely, then serve.