Thursday, 6 October 2011

Carrot muffins with pine nuts

This recipe comes from ' New Italian cuisine. Muffins' cookbook. Those muffins were easy to make, although there is a need to use electric mixer. They are tasty, soft and moisture and they are orange. They rise a lot during baking but after cooling down became a little bit flat. 

Ingredients for 12- 18 muffins:
  • 250g  grated carrot
  • 250g flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 100g pine nuts
  • 100g icing sugar + some for dusting
  • 180g butter
  • 4 large eggs
Preheat the oven to 190C. Line muffin tins with paper cases. 
Wash, peel of and grate carrots. Set asisde.

Sift the flour, baking powder and salt and whisk them together. Fold in pine nuts.
Put the butter and icing sugar into electric mixer and whisk on high speed until soft and fluffy. Increase the speed and add one egg yolk at the time. Then decrease the speed and add alternately the flour mixture and grated carrot. In a meantime whipped egg whites until stiff. Fold in the egg whites to the batter gently. 
Spoon the batter into paper cases 3/4 hight. Bake for 20 min until risen and spongy. Cool down on wire rack. Dust with icing sugar before serving. Enjoy !


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