Carrot Muffins with Fresh Ginger

Name: Carrot Muffins with Fresh Ginger
Yield: 12 servings
Ingredients: 150 g carrots; 15–20 g ginger; 250 g flour (type 405); 2 tsp baking powder; 1 tsp cinnamon; 100 g sugar (or 70 g white + 30 g brown); 1 pinch of salt; 2 eggs (M); 100 ml neutral oil (e.g., rapeseed oil); 100 ml milk or plant-based drink; 1 tsp vanilla extract; Optional: 1 tsp orange zest, 50 g walnuts/raisins

15min

einfach

20 min baking time

Carrot muffins with fresh ginger – juicy, spicy and pleasantly aromatic – combine sweet carrots, delicate ginger and a pinch of cinnamon to create a fluffy batter. The carrot muffins are perfect for breakfast, with coffee or on the go – plain, with powdered sugar or a light cream cheese frosting.

Ingredients

12 servings

150 g carrots
15–20 g ginger
250 g flour (type 405)
2 tsp baking powder
1 tsp cinnamon
100 g sugar (or 70 g white + 30 g brown)
1 pinch of salt
2 eggs (M)
100 ml neutral oil (e.g., rapeseed oil)
100 ml milk or plant-based drink
1 tsp vanilla extract
Optional: 1 tsp orange zest, 50 g walnuts/raisins

Application Tip No. 2

Grate fresh ingredients on a damp grater.

To grate fruits and vegetables such as strawberries and apples, or ginger and garlic, moisten the grater beforehand with a drop of water, oil, lemon juice or similar. It slides better and can be easily removed with a brush.

Preparation

For the carrot muffins, preheat the oven to 180 °C (350 °F) top/bottom heat. Line a muffin tin with 12 cases. Lightly moisten your dip bowl and finely grate the ginger.
Grate the carrots and, if they are very juicy, squeeze them briefly.
In bowl A: Mix flour, baking powder, cinnamon, sugar,
and salt.
In bowl B: Whisk eggs, oil, milk, and vanilla until smooth, then stir in the ginger.
Add the dry ingredients to the wet ingredients and, using our
silicone spatulamix only briefly until just combined. Fold in the carrots (and optionally nuts/raisins/zest). Do not overmix!
Fill the cases with the batter. Bake for 20–24 minutes, do a skewer test. Let rest in the tin for 5 minutes, then remove the carrot muffins and let them cool completely.

Tip:If you prefer it spicier: Add a pinch of nutmeg or cardamom to the carrot muffins with fresh ginger.