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Carrot-nut muffins.

I've been using vegetables in baking for a long time, making both chocolate muffins with zucchini, and big chocolate pie with it, about pumpkin I am not talking at all: there are a lot of pies with it on the site, but carrots somehow bypassed my attention. They were dry and not sweet. But when the recipe for these muffins appeared in the magazine "Saveurs" all other plans for baking were postponed, because I know that nuts and carrots are not only very tasty, but also useful.

The muffins turn out juicy, moderately moist, and the buttercream is a treat. The ricotta I got was a bit starchy, maybe I was just unlucky that time, but next time I'll use a different cheese curd. Otherwise, everything is simple and delicious.

carrot-nut muffins

Includes (about 8 pieces):

muffins:

  • carrots - 5 pcs.
  • sugar - 220 gr.
  • cream butter - 120 gr.
  • eggs - 3 pcs.
  • flour - 225 gr.
  • leavening agent - 1 tsp.
  • ground ginger - 1/4 tsp.
  • ground cinnamon - 0.5 tsp.
  • hazelnuts (I replaced them with walnuts) - 125 gr.

cream:

  • cottage cheese - 225 gr.
  • cream butter - 50 gr.
  • sugar powder - 130 gr.

Cooking carrot-nut muffins:

muffins:

The magazine doesn't say how many carrots in grams you should get, so to make sure I didn't make a mistake, I took a medium sized carrot. Grate the carrots into a fine grater. Chop the nuts.

carrots and nuts

In a bowl, beat the slightly softened butter and sugar with a mixer into a puffy foam.

butter and sugar

While still beating, introduce the eggs one at a time.

whipped butter

Sift the flour with the baking powder, ginger and cinnamon, and incorporate into the butter.

flour, leavening agent, ginger and cinnamon
butter and flour

Then add the grated carrots and ground nuts in batches.

carrot dough

Place the dough into paper molds and bake in a preheated oven at 180 degrees Celsius for 15-20 minutes.

dough in molds
carrot muffins

You can sprinkle the finished muffins with powdered sugar.

carrot-nut muffins

cream:

Muffins can be served with buttercream. For this, beat the cottage cheese, softened butter and powdered sugar with a mixer.

Cream:

Muffins can be served with buttercream.

cheese, butter and powdered sugar

If desired, you can add a few drops of vanilla extract to the cream.

muffin cream

Have a good appetite!

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