March 23, 2013

Carrot Muffins (the best!)

I always make these carrot muffins for my birthday. They are amazingly simple & quick to prepare. And everybody loves them! The secret is the lemony frosting that goes perfectly with the sweetness and spiciness of these muffins!

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For around 10 muffins:
♥  cup of grated carrot (200-250mL)
♥  1 glass of flour (135g)
♥  100 mL vegetable oil (eg. rapeseed oil)
♥  2 eggs
♥  1 teaspoon baking powder
♥  1/2 teaspoon baking soda
♥  1/2 glass sugar
♥  1 vanilla sugar (8g bag or 1 spoon of home made vanilla sugar)
♥  1 teaspoon cinnamon powder
♥  1/3 teaspoon nutmeg powder
♥  1/2 teaspoon ginger powder
For frosting:
♥  8 spoons icing sugar
♥  2 spoons lemon juice

1. In a bog bowl mix all dry ingredients: flour, sugar, baking soda, baking powder and spices. Mix it with carrots. In another bowl combine egg with oil. Add those to dry ingredients and using a spoon mix everything together.

2. Fill 3/4 of each muffin form with the dough. Bake in preheated to 180’C oven for 20-25min. The muffin will nicely grow and they will get browner.

3. Leave the muffins to cool down few minutes. If you used the silicon muffin forms remove them. If you used metallic forms you can leave the paper forms.

4. While the muffins cool down prepare the frosting. In a little bowl (it should be a little bit bigger than a muffin) mix icing sugar with lemon juice. You might add more sugar or more juice to change the texture of the frosting.