Carrot muffins with pecan nuts and orange zest

The sweet smell of baked dough spreads through my kitchen and living room. The cardamom aftertaste mixed with a delicate hint of orange peel. They were supposed to be lemon muffins with poppy seeds and I baked muffins with carrots, which were lying on the shelf in the fridge alone.





INGREDIENTS (for 12 muffins):
250g carrots
1 orange
100g butter
4 tbs of honey
80ml milk
2 eggs
250g flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp cardamom
60g pecan nuts
100g cane sugar
  1. Line the muffin tin with muffin cases. Heat the oven to 180ºC. 
  2. Peel and grate carrots. Add finely grated orange zest.
  3. Squeeze the orange juice, measure 30 ml and pour into the pan. Add chopped butter, honey, and melt over low heat while stirring. Set aside from the heat, add milk, eggs and vanilla extract, mix everything with a whisk.
  4. In a second bowl, sift the flour together with baking powder and baking soda. Add cardamom, chopped pecan nuts, a pinch of salt and cane sugar, mix thoroughly.
  5. Pour wet ingredients into dry ingredients, add carrots and gently, slowly mix with a wooden spoon to combine ingredients.
  6. Apply portions of dough to 3/4 of the muffin cases and place in a preheated oven. Bake for 30 minutes.
Bon Appetit! 















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