Indian spice mix garam masala gives these delicious muffin spicy oriental aroma and taste that is excellent combined with a moist center of a crispy sugar coated muffin crust. Lemon zest, grated ginger and coconut harmoniously complement this vibrant taste. And raisins along with carrots gives baking an extraordinary juiciness due to which the hand reaching for another muffin again and again. For a more spectacular bake these mini muffins in vibrant multi-colored paper molds, and then they will not only taste, but also externally will remind of the Indian that has become popular in many countries фестивале красок. 
Time: 1 hour. 10 min. Difficulty: easy Quantity: 48 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. flour
- 1 tbsp. l baking powder
- 3/4 tsp seasonings garam masala
- 0.5 tsp fine salt
- 1/4 tsp soda
- 3/4 Art. brown sugar
- 1 tbsp. finely grated carrots (about 3 medium-sized carrots)
- 3/4 Art. yogurt
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. light raisins swollen in hot water, water drain
- 1/4 Art. sweet coconut flakes
- 1 tsp grated ginger
- 0.5 tsp lemon zest
- 2 large eggs
- Turbinado sugar, for sprinkling (optional)
Recipes with similar ingredients: premium flour, baking powder, garam masala, brown sugar, carrots, yogurt, raisins, coconut shavings, ginger root, lemon zest, eggs, turbinado sugar
Recipe preparation:
- Preheat the oven to 190 ° C and place the grid in the center of the oven. Lay out paper liners in the mini muffin mold.
- Combine flour, baking powder, garam masala, salt in a large bowl and soda. Stir in brown sugar with your fingers.
- Combine carrots, yogurt, vegetable oil in a separate bowl, raisins, coconut, ginger, lemon zest and eggs.
- Mix the wet ingredients into the dry mix and knead the dough (not worry if it turns out with lumps).
- Sprinkle a small spoonful of ice cream with a cooking spray 3 cm in diameter and fill the dough with about three a quarter. Sprinkle the tops with turbinado sugar if you are using him.
- Bake until a toothpick inserted in the muffin comes out clean, and the tops will not spring when pressed lightly, 14-16 minutes. In the middle of baking, turn the pan on the other side to all muffins baked evenly. Let them rest in the hot form for 3 minutes, then put on a wire rack and cool, about 30 minutes.
