Spicy Carrot Mini Muffins
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
The Indian spice blend garam masala imparts a spicy, oriental aroma and flavor to these delicious muffins, which pairs beautifully with the moist center, coated in a crisp, sugary crust. Lemon zest, grated ginger, and coconut complement this vibrant flavor perfectly. Raisins and carrots add a unique richness that will keep you reaching for more. For a more striking presentation, bake these mini muffins in brightly colored paper cups. They will not only taste like the Indian festival of colors, but also look like it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of flour
- 1 tbsp baking powder
- 3/4 tsp garam masala spices
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 3/4 cup brown sugar
- 1 cup finely grated carrots (about 3 medium-sized carrots)
- 3/4 cup yogurt
- 0.5 cups vegetable oil
- 0.5 cups light raisins, swollen in hot water, drain the water
- 1/4 cup sweet coconut flakes
- 1 teaspoon grated ginger
- 0.5 tsp lemon zest
- 2 large eggs
- Turbinado sugar, for sprinkling (optional)
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Recipes with similar ingredients: premium flour, baking powder, garam masala, brown sugar, carrot, yogurt, raisin, coconut flakes, ginger root, lemon zest, eggs, turbinado sugar
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F) and position a rack in the center of the oven. Line a mini muffin tin with paper liners.
- In a large bowl, combine flour, baking powder, garam masala, salt, and baking soda. Use your fingers to fold in the brown sugar.
- In a separate bowl, mix together carrots, yogurt, vegetable oil, raisins, coconut, ginger, lemon zest and eggs.
- Stir the wet ingredients into the dry mixture and knead into a dough (don't worry if it's lumpy).
- Spray a small 3-cm ice cream scoop with cooking spray and fill the cups about three-quarters full with batter. Sprinkle the tops with turbinado sugar, if using.
- Bake until a toothpick inserted into a muffin comes out clean and the tops spring back when lightly pressed, 14-16 minutes. Rotate the pan halfway through baking to ensure even baking. Let them rest in the hot pan for 3 minutes, then remove them to a wire rack and cool for about 30 minutes.
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