Carrot orange muffins

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.

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).