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Carrot Muffin

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)

Fold in:

  • 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:

  • Brown sugar

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.


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