Carrots in desserts are not used very often, but in vain, since baking with it turns out to be not only tasty, but also very useful.
It is necessary
- For filling:
- - 230 gr. curd cheese;
- - 50 gr. Sahara;
- - a teaspoon of vanilla extract.
- For the test:
- - 310 gr. flour;
- - 150 gr. Sahara;
- - 50 gr. cane sugar;
- - 1, 5 teaspoons of baking powder;
- - 2 teaspoons of ground cinnamon;
- - 3/4 teaspoon of ground ginger, salt and soda;
- - 2 large eggs;
- - 180 ml of water;
- - 80 ml of vegetable oil;
- - 2 finely grated carrots (medium size).
Instructions
Step 1
Preheat the oven to 200C. In a bowl, mix all the dry ingredients for the dough.
Step 2
In another bowl, mix eggs, water and vegetable oil.
Step 3
Add the egg and milk mixture to the dry ingredients and mix.
Step 4
Put the carrots in the dough and mix until smooth.
Step 5
Prepare the filling: mix the curd cheese, sugar and vanilla extract until creamy.
Step 6
Add paper baking tins to the muffin mold and grease them with butter.
Step 7
Put a little dough in the molds, then the filling and again the dough. The molds do not need to be filled to the very top.
Step 8
We bake muffins with carrots for 20 minutes, check the readiness with a wooden toothpick, if necessary, leave in the oven for a few more minutes.
