Pinch of Cumin

Carrot muffins

It’s a classic, the traditional carrot cake, but in muffin shape. They are without doubt one of my favorites, and although their preparation is a bit more laborious than the rest of muffins (to grind carrots and to crack walnuts have never been one of my big passions) the result and the nutmeg aroma during baking process will greatly compensate.

Maybe what I like most from this muffins is, apart of their volcanic appearance –every time I bake them I remember my trip to Tenerife-, the crunchy aspect of  the small pieces of walnut in every bite.

I have tried a couple of times to decorate them with mascarpone cheese, but I like better the “crater fissures” as they are, and appreciate the attractive shapes that you get at the end –they grow quite a lot-.

 Enjoy!

IMG_6843-2

Ingredients for 14 small muffins or 8 big ones

muffin cups
200gr all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon grinded clove
1/2 teaspoon nutmeg
1/2 teaspoon salt (I use flower of salt)
2 teaspoons cocoa powder
180gr of carrots
2 medium-size eggs
240gr brown sugar
160ml vegetable oil
2 tablespoons of walnuts (or a bit more, depends on how much you like them)
mascarpone cheese to decorate (optional)

 IMG_7106-2

Directions

In a big bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, grinded clove, cocoa powder and salt and reserve it.

Peel carrots and grind them thinly (this is the most laborious part). You can also buy grind carrot (salad packs), but the result is not as good since they are too thick.

In another bowl, whisk eggs and add sugar and oil.

Pour the mixture of the second bowl in the first one, and stir it energetically until you have a smooth batter

Crack and chop walnuts in little pieces and add them to the batter with the grind carrot.

Pour the batter in the muffin cups, previously placed in a more rigid mould so that they keep their shape (I normally use a silicon mould or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 25-30 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

carrot muffins

carrot muffins

To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of carrot is approximate, you can add more or less, as you like (I normally use a bit more, around 200 gr).

Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a strikle of milk so that you can do it.

IMG_6865-2

Tags: , , , , ,

5 Comments to "Carrot muffins"

  1. Estefanía says:

    Mmmm, se me hace la boca agua!!! ;P

  2. cristina says:

    Buenisimas, pero tengo un problema, yo no consigo que me suban y me queden tan bonitas, igual es porque no tengo moldes de magalenas y las poco en el papel sin más, ¿alguna otra idea?

  3. Sara says:

    Hay dos truquitos:

    El primero, que la masa tiene que quedar muy espesa para que cojan cuerpo y suban (si está demasiado líquida se quedan llanitas).

    El segundo es colocar el papel en un molde más rígido porque si no pueden desbordar mientras suben. Si las pones en papel sin más, lo más probable es que se expandan, desborden, se deformen, no se formen cráteres y no suban nada.

    Si no tienes molde específico de magdalenas, puedes meterlo en los de flan (los metálicos o los de silicona). Yo cuando no tenía ni lo uno ni lo otro las hacía con vasos resistentes a horno y también quedaban muy bien de forma. Cualquier cosa que tengas por casa que resista temperaturas de horno y no sea muy profundo para que les llegue el calor, te puede valer.

  4. cristina says:

    Como soy una dejada y aun no he comprado moldes de magdalenas, ayer lo probé en bizcocho. ¡Buenisimo! Además eché unas pasas y quedaron muy bien integradas en el pastel, ¡muchas gracias por tus recetas Sara!

    • Sara says:

      Cris, puedes hacer todas las recetas de magdalenas en modo bizcocho, sólo tienes que estar pendiente de que la zona central quede bien hecha y los bordes no se quemen. Yo también lo hago cuando se me acaban los papelitos ;).

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

My culinary creations - © 2014-16, Sara Jiménez

By continuing using this site, you agree to the use of cookies. More information

Las opciones de cookie en este sitio web están configuradas para "permitir cookies" para ofrecerte una mejor experiéncia de navegación. Si sigues utilizando este sitio web sin cambiar tus opciones o haces clic en "Aceptar" estarás consintiendo las cookies de este sitio.

Cerrar