Carrot orange muffins

Fresh and fluffy, these carrot and orange muffins are great to serve with tea on a Summer afternoon. Bon appetit!!!

Carrot orange muffins on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

  • Carrots - Adds color and flavor to the muffins.
  • Eggs - Makes the muffins more soft and fluffy.
  • All-purpose flour - Give consistency and is the base of the dough.
  • Granulated sugar - Sweetness and flavor.
  • Baking powder - Help the cake rise.
  • Orange zest and orange juice - Adds a very nice fresh flavor.

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CARROT ORANGE MUFFINS

Step 1: Peel, wash the carrots and place them in a saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. Turn off the heat and drain the carrots. Place them in a blender and blend on high until smooth; set aside.

Step 2: Preheat the oven to 180ºC (350ºF). Grease muffin pans with margarine and sprinkle with flour.

Step 3: Beat the eggs together with the sugar and the orange zest until obtain a homogeneous mixture. Then, pour the orange juice and the carrot puree and beat for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until creamy.

Step 4: Pour small portions of the dough in each one of the muffin pans and bake for about 15 minutes.

Step 5: Remove from oven and unmold. Allow to cool to room temperature and serve.

Carrot orange muffins on a plate

TIPS FOR CARROT ORANGE MUFFINS

1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins, resulting in even cooking.

3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.

4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.

5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Carrot orange muffins

Carrot orange muffins on a plate

Fresh and fluffy, these carrot and orange muffins are great to serve with tea on a Summer afternoon. Bon appetit!!!

5.00 from 1 reviews


    Category:Breakfast, Desserts, Muffins, Recipes
    Cuisine:
    Difficulty:
    Servings: 16 units
    Prep Time:20 m
    Cook Time:40 m
    Total Time:60 m

    Ingredients

    • 2 medium carrots
    • 3 medium eggs
    • 150 grams (1 cup) all-purpose flour
    • 150 grams (2/3 cup) granulated sugar
    • 1 teaspoon baking powder
    • Zest of one orange
    • Juice of one orange

    Directions

    1. Peel, wash the carrots and place them in a saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about 20 minutes. Turn off the heat and drain the carrots. Place them in a blender and blend on high until smooth; set aside.
    2. Preheat the oven to 180ºC (350ºF). Grease muffin pans with margarine and sprinkle with flour.
    3. In an electric mixer, beat on medium speed the eggs together with the sugar and the orange zest until obtain a homogeneous mixture. Then, pour the orange juice and the carrot puree and beat for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until creamy.
    4. Pour small portions of the dough in each one of the muffin pans (about two thirds of the pans) and bake for about 15 minutes (the time depends on the oven).
    5. Remove from oven and unmold. Allow to cool to room temperature and serve.
    Carrot orange muffins
    Nutrition facts
    Serves 16 units
    Per Serving:
    % DAILY VALUE
    Calories 100
    Total Fat 1 g(2%)
    Saturated Fat 0 g(0%)
    Cholesterol 40 mg(13%)
    Sodium 50 mg(2%)
    Total Carbohydrate 21 g(7%)
    Protein 2 g
     

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