These Mini Carrot Muffins closely resemble the famous snacks you can buy at the supermarket. The Mini Carrot Muffins are very simple to make and remain really light; their texture is very soft even days after baking. Try them and discover how delicious they are! Also, the aroma they leave in the kitchen immediately suggests that we are about to enjoy an excellent treat perfect for breakfast or a snack.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 12 mini muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 253.60 (Kcal)
- Carbohydrates 31.63 (g) of which sugars 16.76 (g)
- Proteins 3.79 (g)
- Fat 13.73 (g) of which saturated 2.08 (g)of which unsaturated 11.12 (g)
- Fibers 1.50 (g)
- Sodium 21.23 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Mini Carrot Muffins
- 9 oz Carrots
- 1 1/2 cups All-purpose flour
- 1/2 cup Vegetable oil
- 1 cup Brown sugar
- 1/3 cup Potato starch
- 2 1/2 oz Almonds (both chopped or powdered are fine)
- 1 Egg yolk
- 1 Egg
- 1 packet Vanillin (or a vial)
- 1 packet Baking powder
Tools
- 1 Electric mixer
- Oven
- 1 Bowl
- 1 Grater
- 1 Spoon
- 1 Muffin mold
Preparation of 12 Mini Carrot Muffins
The first thing to do is preheat the oven to 350°F in static mode and prepare the mold for the mini muffins. We can now either butter or insert the paper liners into the molds.
Next, we prepare the batter for the Mini Carrot Muffins similar to Camille cakes. At this point, chop the carrots in a food processor only after washing them, peeling them with a vegetable peeler, and cutting them into medium-small pieces.
Then take a bowl and using an electric mixer, beat the egg and yolk with the sugar, then add the chopped carrots, sifted flour, potato starch, baking powder, and vanillin vial.
Finally, as the last ingredient, add the vegetable oil. Essentially, you should have a homogeneous and lump-free mixture.
Then pour the mixture into the paper liners, leaving at least half an inch from the top, otherwise, they might overflow as they rise during baking.
Bake for about 20 minutes; in my oven, it took 25 minutes. Naturally, always do the toothpick test before turning off the oven.
You can serve them warm or, if you prefer, once cool, you can serve these carrot muffins with a sprinkle of powdered sugar.
Enjoy your meal!!!
Storage:
Mini Carrot Muffins can be easily stored in the oven or a cake container for 3 or 4 days. They will never get too hard.
Other Carrot Recipes:
If you still have carrots in the fridge and want a light side dish, I leave you the recipe for Cream of Carrot Soup without Potatoes or you can find many others on the blog to prepare.
