Carrot and Orange Muffins
How do you make carrot and orange muffins?
Mix oil, sugar, and milk until the sugar dissolves. Add grated carrot, yogurt, and orange zest. Fold in the sifted flour with baking powder and ginger, followed by the ground almonds. Pour the batter into molds and bake at medium temperature for 20 minutes, browning for 5 more minutes on the top rack of the oven.
These muffins are a delight for the children’s snack and for our little coffee break. The flavor of carrot with ground almonds is a perfect pairing. Delicate, soft, and fluffy, with a special flavor you will fall in love with.
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Servings: Makes 18-20 muffins
Ingredients
- 270 g type 00 flour
- 130 g sugar
- 70 g ground almonds
- 1 sachet baking powder for sweets (16 g)
- Pinch of ground ginger
- Zest of 2 oranges
- 80 ml melted coconut oil or sunflower oil
- 250 g unsweetened plain yogurt (soy or cow’s milk)
- 140 g grated carrots
- 130 ml plant milk (soy or rice) or cow’s milk
Instructions
In a large bowl, place the oil, milk, and sugar; mix until the sugar dissolves well.
Then add the grated carrot, yogurt, and orange zest.
Mix well.
Add the sifted flour, baking powder, and ginger.
Stir well.
Fold in the ground almonds.
Mix well until you have a smooth batter.
Place paper liners in a muffin tin and fill them with the batter.
Bake for 20 minutes, then move the tray to the top of the oven so it is close to the upper heating element for another 5 minutes, until nicely golden. Before removing them, check doneness with a toothpick. Take them out, let them cool, and enjoy with your favorite drink.
Enjoy your meal!
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- 270 g type 00 flour
- 130 g sugar
- 70 g ground almonds
- 1 sachet baking powder for sweets (16 g)
- Pinch of ground ginger
- Zest of 2 oranges
- 80 ml melted coconut oil or sunflower oil
- 250 g unsweetened plain yogurt (soy or cow’s milk)
- 140 g grated carrots
- 130 ml plant milk (soy or rice) or cow’s milk