Inspired from the Roula's amazing carrot cake (a recipe I have to present soon), this is a vegan, airy, mellow carrot muffin with walnuts, orange, cinnamon and ginger.
These quantities will provide about 10 small muffins.
In the bowl of a standing mixer with the paddle attachment on, place:
Sugar, 120 gr
Margarine, 100gr, melted
Whisk on low to medium speed while in another bowl you weight:
Flour (all purpose or soft), 140 gr
Baking powder, 1 tsp
Baking soda, 1/4 tsp
Salt, 1/4 tsp
Orange zest, 2 tsp
Ginger powder, 1 tsp
Cinnamon powder, 1 tsp
Add the dry ingredients to the sugar mix, mix well and dilute with:
Orange juice, 60 ml (4 tbsp)
Carrot, grated, 150 gr (1,5 cups)
Walnuts, crushed to small pieces, 50 gr (1/2 cup)
Line your muffin tins with parchment paper, fill them with the dough just below the rim and sprinkle on top some:
Bake in preheated oven, convection mode, at 180 C for 35 minutes, a knife should come out clean when they are ready.
Note: If you bake as a cake, it will take about 60 minutes.