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Carrot and turmeric muffins

Carrot and turmeric muffins

Don't miss out on these carrot cupcakes. They're easy to make, with walnuts, cinnamon, and a scrumptious cream cheese topping..

Ingredients

(for 10-12 cupcakes according to size)

  • 4 eggs
  • 150 gr of sugar
  • 100 gr of carrot
  • 75 ml of sunflower oil
  • 150 gr of flour
  • 1 teaspoon cinnamon
  • 1 teaspoon yeast
  • a pinch of salt
  • 50 gr of very chopped walnuts

For the cream cheese topping (optional)

  • 125 gr of cream cheese
  • 60 g of icing sugar (icing)
  • 25 g of butter

Preparation

  1. In a bowl, beat the eggs and sugar. When they foam, add the oil and the finely grated carrot (raw) and mix well.
  2. Sift the flour, cinnamon and yeast over the mixture. Add the pinch of salt and mix everything with enveloping movements so that the dough is airy and fine.
  3. Finally we add the chopped walnuts and integrate well.
  4. Now we will go on to fill the muffin molds to a little more than half. We take to the preheated oven at 180 ºC for approximately 25 minutes.
  5. When we see that they have risen and are cooked (we prick with a toothpick) we remove them and let them cool.

To make the cream cheese

We beat all the ingredients with a few rods until a smooth white cream is left. Then with a spatula we cover the top of each cupcake (see the photos). Decorate with some chopped nuts and serve.

Video: Carrot Cake Cupcakes (October 2020).