Nowadays, making muffins is very fashionable. They come in handy in any situation: when guests suddenly arrive or you want to snack on something tasty.
There are a huge variety of recipes for their preparation; their taste can be completely different, although in essence, we are talking about a miniature 100-gram portioned cake. Their main advantage is that the furthest person from cooking can prepare them with ease.
Muffins are definitely fun, but what if we told you that we have a recipe for these muffins that is not only healthy, but ridiculously easy to make and requires very little prep. We won't need dairy products for it, and we'll also replace some of the wheat flour with almond flour, resulting in a denser (and healthier) cake.
What else do muffins contain?
They also contain healthy vegetable oils and nuts, full of essential fats and omega-3 fiber, dried cranberries, carrots and ginger, rich in vitamins, antioxidants and beneficial plant compounds. However, in this recipe we use eggs, a minimal amount of whole wheat flour and add sugar, which means that you cannot “survive” on these muffins alone. That being said, we're of the opinion that it's only right to pursue healthier alternatives, especially when you're craving sweets, as your hand may be reaching for cookies as you read this.
The muffins can be made in 1 bowl and won't take long (unfortunately, they'll be eaten just as quickly because they're so delicious).
So, let's look at the recipe itself.
Cooking according to the recipe:
- Preheat the oven to 190°C and place a rack in the center of the oven. Place paper liners in mini muffin tin.
- Mix flour, baking powder, garam masala, salt and baking soda in a large bowl. Using your fingers, stir in the brown sugar.
- Mix carrots, yogurt, vegetable oil, raisins, coconut, ginger, lemon zest and eggs in a separate bowl.
- Stir the wet ingredients into the dry mixture and knead into a dough (don't worry if it's lumpy).
- Spray a small 1-inch ice cream scoop with cooking spray and fill the molds about three-quarters full with batter. Sprinkle tops with turbinado sugar, if using.
- Bake until a toothpick inserted into the muffin comes out clean and the tops spring back when pressed lightly, 14 to 16 minutes. Halfway through baking, turn the pan to the other side so that all the muffins are baked evenly. Let them rest in the hot pan for 3 minutes, then remove to a wire rack to cool, about 30 minutes.
Categories:
recipe / Desserts / Cupcakes, biscuits / Muffins / Carrot dishes / Carrot muffins and cakes / Food Network - recipes / American cuisine / Indian cuisine
Muffins with carrots and nuts
Cooking time: 30 minutes.
Number of servings: 12.
Difficulty: easy.
To make these cupcakes you will need:
Dry ingredients:
- ½ cup (50 g) almond flour *;
- 2 cups (250 g) whole wheat flour;
- 1 teaspoon baking soda;
- 1 teaspoon cinnamon;
- ½ teaspoon nutmeg;
- ½ teaspoon salt.
*You don't have to buy almond flour. Instead, grind some almonds in your blender until it forms a powder. If there are any large chunks of almonds left over, don't worry, they'll give your muffins an extra crunch!
Carrot muffins.
Now, any minute now, Elizabeth’s friends will come to us. We are waiting for little guests. There is no holiday or special occasion. Our Lisa just decided that having a birthday once a year is too little! And I worked myself up so much that I was seriously upset. I suggested inviting our girlfriends to our home and treating them to desserts. What, not a holiday? The question is, what should I treat? Tortom is a special dessert. Let's save it for the real celebration. You won’t be surprised with candies and cookies these days, especially children. We decided to bake muffins, or rather carrot muffins. Let it be not just tasty, but also healthy. Oh, and serve the muffins with scoops of tangerine ice cream. The preparation of ice cream began in the evening. Just about half an hour, and the most delicious dessert is ready. Everyone's favorite ice cream remains to be thoroughly cooled, there is time for this, the whole night is ahead. And we, in the morning...
Ingredients for 20 mini muffins, or 7 medium ones:
Carrots - 90 g Butter - 90 g Sugar - 90 g Eggs - 1 piece and 1 white Flour - 100 - 110 g Baking powder - 1 tsp or 1/2 tsp soda slaked with lemon juice Cinnamon - 1/3 tsp Nutmeg - 1/ 4 tsp Vanilla sugar - 1 sachet
Cream:
Cream 33% - 100g Powdered sugar - 70g Cream cheese - 150g Colored or white mastic with food coloring.
Preparation:
Peel the carrots and grate them on a fine grater.
Lightly beat 1 egg and 1 white. If you want to double the ingredients, use 3 eggs in the dough.
Beat butter at room temperature with sugar and vanilla sugar.
Sift the flour, add salt, baking powder, cinnamon, nutmeg, mix well.
Combine the egg with butter, carrots, and beat.
Add some of the flour to the carrot mixture and mix with a spatula. Add some of the flour again, etc., until all the flour is gone.
If you want to add baking soda to the dough, not baking powder. So, it’s only 1/2 tsp; be sure to put out 1 tsp of lemon juice. If it seems to you that there is too little soda, then I hasten to remind you - there is only 110 grams of flour in the dough! So, be extremely careful. Add slaked soda to the liquid part of the dough before flour. As a result, the dough should be slightly thicker than for pancakes. It should slide off the shoulder blade. Don't confuse the word to slide with the word to drain!
For baking muffins, especially mini muffins, I recommend using corrugated paper molds. How to quickly and correctly grease paper molds? To do this, grease the bottom of the mold with vegetable oil; this is best done with a brush. After greasing, turn the mold over and leave for a while. As soon as you finish greasing the bottom of the last mold, you can start filling the first one with dough.
In this way, each form will be as smooth as possible. Oil easily, and in the thinnest layer, flows from the bottom along all the folds. Our guests, kids. Therefore, I will put 1.5 tsp of filling in each mold. This is only 1/3 of the shape. I’ll say right away that you don’t need to expect a strong rise from carrot muffin dough. If you need muffins with rounded caps that rise well from the mold, then add a little more dough to the mold than usual. Carrot dough has one big plus! The muffin caps practically do not break during baking. They do not bulge or stretch. That is, they turn out incredibly beautiful. These are the muffins before baking.
Preheat the oven to 175C. Baking time for small carrot muffins is 30-35 minutes. Large 35-45 minutes. Again, time is relative. It all depends on your oven. At about 30 minutes, check one muffin. Prick the muffin with a toothpick; it should remain slightly moist, not soggy. Carrot muffins are very moist, so I don’t recommend rushing to get them out. Moreover, the temperature is not too high. Remove the finished muffins from the baking sheet onto a towel and leave to ripen for 1 hour! It is very important! Again, this is all due to the fact that carrots are present in the dough. I advise you to be patient. You can cover the muffins with a light towel on top, but not with a thick one.
In one hour. Let's start making the cream.
The cream made from these ingredients is very delicate. It is good in cases where it needs to be applied in a thin layer. It doesn’t hold its shape very well, so I don’t recommend going crazy with patterns. But using it as a filling, between layers, is its strong point. In my case, this is exactly the case. This is not a decoration, but a thin layer of delicious filling, just on top. Apply cream to slightly warm or completely cooled muffins. You can simply dip it with a cap, or use a pastry bag or a paper cornet. A cornet is a bag made of baking paper with a cut off tip. Just like that, without much effort, I covered all the muffins with cream. That's not all. It's time to remember your childhood! Now I will sculpt a decoration for the muffin - carrots. I have a piece of white mastic and gel food coloring. I need bright green - juicy greens and bright orange - carrot. This is what happened in the end.
Decorating... The finished muffin is 4.5 cm wide and 1.5 cm high, just enough to fit into a child’s hand and just enough for 2-3 bites...
Well Lizonka, it's time to meet your girlfriends!
Here are the guests - right there, here they are coming to the table. Everyone sit down, I’ll give them some tea now. To all friends and all girlfriends, I pour tea into mugs. The tea is hot, aromatic... It’s a pleasure to be a hostess!
What other ingredients are needed?
Liquid Ingredients:
- 1 cup (240 ml) soy milk;
- 1 teaspoon vinegar;
- ¾ cup (150 g) brown sugar;
- 2 eggs;
- ½ cup (125 g) applesauce;
- ¼ cup (60 ml) coconut oil;
- 1 teaspoon vanilla extract;
- 2 teaspoons grated fresh ginger (optional)
"Filling":
- 1 cup (50 g) chopped carrots (about 2 small carrots);
- ¾ cup (90g) unsweetened dried cranberries;
- 1 cup (150 g) chopped walnuts (reserve half for topping).
Equipment: muffin tin.
With added bananas
A healthy and tasty fruit like banana is ideal for baking due to its sweetening and binding properties. We suggest baking muffins with cottage cheese and banana.
The word “muffins” has firmly entered our lives: small, delicious cupcakes with a multifaceted aroma from different fillings are loved by many. Muffins with cottage cheese are a delight when the tender dough melts in your mouth. The presented sweet dessert recipes will not leave indifferent those who love to pamper their family with warm, aromatic pastries. Step-by-step instructions will tell you how to make muffins from cottage cheese dough with a variety of fillings.
Crispy salad with red fish and fennel
Cooking time 25 min.
For 2 servings:
- 300 g red fish fillet, skin on
- 1 small green apple
- 100 g salad mix
- 1/2 fennel
- 1 egg
- pinch of sea salt
For mayonnaise dressing:
- 200 ml olive oil
- 1 teaspoon mustard with grains
- pinch of sea salt
- Boil the egg in salted water as you like, peel and break in half.
- Squeeze juice from lemon.
- Prepare mayonnaise: salt the yolk, add mustard and, whisking continuously with a mixer, pour in olive oil - first drop by drop, then in a thin stream. Pour in 1-2 tbsp. spoons of lemon juice and continue whisking until smooth.
- After removing the core, cut the apple into long bars.
- Cut the fennel into strips.
- Heat a dry frying pan, place the red fish skin side down and fry on both sides until cooked. The main thing is not to overcook!
- Finely chop the anchovies.
- By 2–3 tbsp. add anchovies and capers to spoons of mayonnaise, mix everything. If the dressing is too thick, add a little more lemon juice.
- Break the fish into small pieces.
- Place the lettuce leaves on a plate and place fennel, apples, egg and fish on top.
- Serve with mayonnaise dressing.
A simple carrot cake recipe from Julia Vysotskaya
This recipe could also be called the most delicate. This is exactly how carrot cake from the famous chef turns out. Meanwhile, it is prepared very simply, which justifies its name.
This carrot cake recipe from Yulia Vysotskaya involves the following step-by-step preparation:
- Cut carrots (1 kg) into pieces and boil them in a double boiler for 20 minutes. At this time, use a special knife to remove the zest from the orange and squeeze out the juice.
- In a blender bowl, beat carrot pieces, juice and
- Knead the dough from 150 g of flour and butter (75 g) with the gradual addition of water (35-50 ml). The finished dough is distributed over the bottom of the mold, after which it needs to be pierced with a fork and put in the refrigerator for half an hour.
- Beat eggs (4 pcs.) with a mixer with sugar (85 g) and heavy cream (375 ml). After this, the creamy mixture is combined with carrot-orange puree.
- Spread the carrot-cream mixture onto the crust from the refrigerator. Spread small pieces of soft butter on top.
- Place sweet carrot cake from Yulia Vysotskaya in the oven. Bake until done for about 45 minutes at 180 degrees.
Video: how to make cottage cheese muffins at home
Muffins with cottage cheese are a wonderful treat for older people, but especially for children. The proposed videos and photos will help turn baking desserts into a creative process, as is the case with TV presenter Yulia Vysotskaya. Muffins with whipped cottage cheese are delicious both hot and cold. Any berries are suitable for the filling, including strawberries and cherries, which can be prepared in advance if you freeze them during the season. Housewives even with little experience can make dishes such as cheesecakes and chocolate muffins if they take into account the simple recipes and tips offered.
