Mini Carrot Muffin (100 calories)

Name: Mini Carrot Muffin (100 calories) - Anica A.
Ingredients: For 10 muffins:; 100 g carrots (one medium carrot); 120 g flour; 80 g brown sugar; 1 egg; 20 ml oil; 1/2 packet of baking powder; grated zest of one orange; 50 ml orange juice; 1 essence of rum; a pinch of salt; powdered sugar (optional)

Dessert - Mini Carrot Muffin (100 calories) by Anica A. - Recipia

Mini Carrot and Orange Muffins I made these mini muffins for a simple dessert, but they work just as well for breakfast. The quantities below yield 10 muffins. There are 9 in the recipe photo because one was eaten before it made it to the plate. They are light, with a subtle flavor of orange and rum, and the carrot keeps them pleasant and moist. The recipe is not complicated and does not require hard-to-find ingredients. Quick Info Preparation time: not specified in the original recipe Baking time: 20 minutes Total time: preparation time not specified; baking takes 20 minutes Servings: 10 mini muffins Difficulty: easy Recipe type: dessert, breakfast, snack Ingredients For 10 muffins: 100 g carrots, approximately one medium carrot 120 g flour 80 g brown sugar 1 egg 20 ml oil 1/2 packet baking powder Zest of one orange 50 ml orange juice 1 teaspoon rum essence A pinch of salt Powdered sugar, optional, for decoration The carrot should be finely grated, and both the zest and juice of the orange are needed. Measure 50 ml of juice from the orange, do not add the entire amount if it exceeds this. Preparation Method 1. Peel the carrot, wash it, and grate it finely. Grate the orange zest, then squeeze the fruit and measure 50 ml of juice. Set aside both the grated carrot and the prepared juice. 2. Place the egg in a bowl and beat it well with a pinch of salt. Add the brown sugar and continue mixing until the mixture doubles in volume. 3. Incorporate the rum essence, oil, orange juice, and grated carrot. Mix to distribute the ingredients evenly. 4. Sift the flour together with the baking powder and gradually add it to the mixture. Mix gently until you achieve a homogeneous batter. Once the flour is added, there’s no need to overmix. 5. Preheat the oven to 180 degrees Celsius. Grease the muffin tins with oil and dust them with flour. 6. Divide the batter among the tins, then place them in the preheated oven. Bake the muffins for 20 minutes at 180 degrees. 7. Check if they are baked by using a toothpick. If it comes out clean, remove the tins from the oven. The muffins should cool in the oven and can be dusted with powdered sugar. Why I Make This Recipe Often I love it because it’s made with common ingredients and isn’t a heavy dessert. The carrot and orange juice give a pleasant flavor without making the muffins too sweet. The quantity is just right for a small batch of 10 pieces, and the muffins can be served both in the morning and as a snack. It’s also a suitable recipe for kids if they enjoy the carrot and orange combination. In my case, my daughter also ate them, which is a good sign for a quick homemade dessert. Tips Grate the carrot on the fine side of the grater so that it mixes better into the batter and doesn’t leave large pieces in the muffins. The orange zest should be finely grated, using only the colored part. The white part can taste bitter. It’s important to sift the flour and baking powder before adding them. After incorporation, mix slowly without kneading the batter. The oven should already be preheated to 180 degrees when you put the tins in to bake. The indicated time is 20 minutes, but the toothpick test remains the most reliable check. The batter should be divided as evenly as possible between the tins so that the muffins bake at the same time. The original recipe does not specify the exact size of the tins, so it’s better to fill all the tins evenly without changing the quantities. Substitutions Brown sugar can be replaced with regular sugar, but the original recipe uses brown sugar. If you don’t want to use powdered sugar, you can skip it. It’s just for finishing the muffins after baking. The rum essence and orange juice are part of the recipe’s flavor. To maintain the original aroma, it’s preferable not to remove them. Variations You can keep the recipe exactly as it is and just change the serving style. The muffins can be left plain or dusted with sugar after cooling. For a more pronounced orange flavor, keep the zest from a whole orange as indicated in the basic recipe. The carrot remains the main ingredient and should not be reduced if you want the muffins to retain the specific texture and taste of this recipe. Serving Ideas Serve them after they have cooled, dusted with a little powdered sugar. They are suitable in the morning with coffee or tea, but also as a dessert after a light meal. For kids, they can be packed in a lunchbox or offered as a snack between meals, provided they are allowed to cool completely before serving. Frequently Asked Questions How many muffins does this quantity yield? The recipe is calculated for 10 muffins. In the initial photo, there are 9 because one was eaten before the photo was taken. Can I use coarsely grated carrot? Yes, but finely grated carrot incorporates more evenly into the batter. Coarser grating may remain more visible and slightly change the texture of the muffins. Is it mandatory to add powdered sugar? No. Powdered sugar is optional and is only used after baking for decoration. The muffins are already sweetened with the brown sugar in the batter. How do I check if they are baked? After 20 minutes of baking, insert a toothpick into a muffin. If it comes out clean, the muffins are done. If there is batter on it, they need more baking, but the recipe indicates checking with a toothpick, not an exact additional time. Can I prepare the batter well in advance? The recipe does not specify storing the raw batter. For the best results, it’s preferable to bake it after you have finished mixing the ingredients and incorporated the baking powder. Nutritional Values The values below are estimates and are calculated for one muffin out of the 10 obtained, without the added powdered sugar on top. They may vary depending on the type of flour, size of the egg, and exact amount of juice and oil left in the tins. Calories: approximately 105-110 kcal Protein: approximately 2-3 g Carbohydrates: approximately 17-19 g Fats: approximately 3-4 g Fiber: approximately 1 g The mention of approximately 100 calories per muffin is close to this estimate. The added powdered sugar at the end slightly increases the caloric value, depending on the amount used. Storage and Reheating After cooling, store the muffins covered at room temperature to prevent them from drying out. The original recipe does not specify an exact storage time, so it’s preferable to consume them as fresh as possible. Reheating is not necessary. If you want to serve them slightly warm, heat them very briefly, just enough to avoid drying out. Powdered sugar is better added after warming if you choose to serve them this way.

Mini Carrot Muffin (100 calories)

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