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Recipe of Carrot Muffins
Gina Ball
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Gina Ball
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Recipe of Carrot Muffins
Recipe

Carrot Muffins

25 mins
30 mins
Low
30
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Since the first time I prepared the carrot muffins they all loved it, the great complement is the frosting of cream cheese, they are delicious, it is a simple recipe and easy to make.
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Ingredients

24 portions
  • 2 cups Flour for Gamesa® Hot Cakes, with wheat bran
  • 3/4 cups sugar
  • 2 eggs
  • 3/4 cups oil
  • 1/2 cups Pineapple in syrup, chopped
  • 1 cup walnut
  • 1 cup carrot, grated
  • 1/2 cups raisin
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 190 grams cream cheese
  • 1 tablespoon butter
  • 1 tablespoon liquid vanilla
  • 1 1/2 cups powdered sugar

Preparation

Preheat the oven to 180 ° and prepare 2 muffin trays with paper cups.
Flour flour, with sugar, baking powder, baking soda, cinnamon and salt.
Beat the oil with the eggs and vanilla and when they are well beaten, add the pineapple, the carrot, the walnut, the raisins and mix in an enveloping form.
Fill the pots a little more than half and bake for 25 or 30 minutes at 180 ° C.
They are removed from the oven and left to cool and then covered with frosting.
Cheese, butter, icing sugar and vanilla are beaten until fluffed.

PRESENTATION

It is covered with cream cheese frosting and if desired you can decorate it with a carrot figure.

TIPS

If you wish you can paint the frosting with yellow vegetable dye.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
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