Healthy Carrot Muffins - Detailed recipes with photos.

These excellent muffins prove that healthy pastries can to be tasty! Increase the content of healthy fiber and micronutrients, adding whole grain to ordinary flour, with it and the aroma of baking will be more intense, with a nutty touch. Grated carrots and pineapple slices will add moisture and natural sweetness, which perfectly accentuates the aroma of ground cinnamon and vanilla. BUT Wheat germ flakes will add more texture to the muffins. During baking focus on the time indicated in the recipe, but in depending on the type of your oven, start checking readiness cupcakes earlier, so that they do not dry out and turn out tender and moderately wet. Nutritional Information per serving: (one 2 total) Calories 179, total fats 7 g., saturated fats g., proteins 3 g., carbohydrates 26 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: Time: 45 мин. Difficulty: Easy Servings: 12 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3/4 Art. premium flour
0.5 tbsp. whole grain flour
2/3 Art. brown sugar
2 tbsp. l wheat germ flakes
2 tsp ground cinnamon
1 tsp baking powder
0.5 tsp soda
A pinch of fine salt
2 large eggs
1/3 Art. vegetable oil
1 tbsp. l vanilla extract
4 medium carrots, grated (about 2 tbsp.)
0.5 tbsp. canned pineapple slices, liquid drain
Special equipment: metal mold 12 muffins and paper liners

Recipes with similar ingredients: premium flour, flour whole grains, brown sugar, wheat germ, cinnamon, eggs, vanilla extract, carrots, pineapple

Recipe preparation:

Preheat the oven to 175 ° C. Fold the paper in shape for 12 muffins.
In a medium-sized bowl, whisk both types of flour with a whisk. brown sugar, wheat germ, cinnamon, baking powder, soda and salt. In another bowl of the same kind, beat the egg slightly, then mix in vegetable oil and vanilla extract.
Quickly rub the wet ingredients with a silicone spatula dry. Stir in carrots and pineapple to evenly coat; the dough will be very thick. Separate the dough evenly by tins. Bake until golden until a toothpick inserted in the center of the cupcake will not come out clean, about 30 minutes. Put cupcakes out mold onto the wire rack and cool. Serve warm.