Carrot muffins
A true classic, the traditional carrot cake, but in muffin form. They are undoubtedly one of my favorites, and although their preparation is a bit more laborious than the rest of the muffins I make—grating carrots and cracking nuts was never one of my great passions—the result and the nutmeg aroma while baking more than make up for it. Perhaps what I like most about these muffins, besides their volcanic appearance—every time I make them I remember my trip to Tenerife—is the “crunch” of the little walnut pieces you find in every bite.
I have tried a couple of times to decorate them with mascarpone, but I prefer to see the “crater fissures” as they are and appreciate the very attractive shapes they form—they rise quite a lot.
Enjoy your meal!
Ingredients for 14 small muffins or 8 large ones
paper muffin liners
200 g wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt (I use fleur de sel)
2 teaspoons cocoa powder
180 g carrots
2 eggs
240 g brown sugar
160 ml vegetable oil
2 tablespoons chopped walnuts (or more, depending on your taste)
mascarpone for decorating (optional)
PreparationIn a large bowl, mix the flour with the baking powder and baking soda, cinnamon, nutmeg, ground cloves, cocoa powder, and salt, and set aside.
Peel the carrots and grate them finely (this is the most tedious part of the process). You can also use pre-grated carrots sold for salads, but the result is not as good because they are grated too coarsely.
In another bowl, beat the eggs and add the sugar and oil.
Pour the mixture from the second bowl into the first and stir quickly until combined.
Crack and chop the walnuts into small pieces and add them to the mixture, along with the grated carrots.
Distribute the batter into the paper liners, previously placed inside a more rigid mold to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the paper liners only 2/3 full so they can rise.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack of the oven for about 25–30 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Things to keep in mind
You can freeze them and take them out a few minutes before eating, either reheating them in the oven or for about 30 seconds in the microwave.
The amount of carrots is approximate; you can make them with more or less to taste (I usually add a bit more, around 200 g).
Don’t be alarmed if the batter is quite thick when you finish making it. It needs to be this way so it rises properly. If you find it too difficult to stir, add a splash of milk to make it easier to handle.
