Carrot, Apple and Ginger Moist Muffins ♪

Name: Carrot, Apple and Ginger Moist Muffins ♪
Yield: 6 servings
Cuisine: American
Ingredients: 50 grams Carrot, rough chopped; 50 grams ☆ Apple, rough chopped; 1 tsp to 1 tablespoon ☆ Grated ginger; 1 ☆ Egg; 2 tbsp ☆ Vegetable oil; 30 grams ☆ Sugar; 2 tbsp ☆ Milk; 100 grams Cake flour; 1/2 tsp Baking powder

cookpad.japan @cookpad_jp

I'm always scheming up easy, delicious and nutritious recipes. ♪

They're tasty freshly baked, but even moist and tastier the next day. ♪
Since the recipe uses vegetable oil, they won't harden after cooling, and stay flavorful. ✧
You can omit either or all of the egg, vegetable oil, or milk, and it will still make sufficiently delicious muffins. Recipe by Stylish Mama

I'm always scheming up easy, delicious and nutritious recipes. ♪

cookpad.japan @cookpad_jp

I'm always scheming up easy, delicious and nutritious recipes. ♪

Saved

Ingredients

6 servings

50 gramsCarrot, rough chopped
50 grams☆ Apple, rough chopped
1 tspto 1 tablespoon ☆ Grated ginger
1☆ Egg
2 tbsp☆ Vegetable oil
30 grams☆ Sugar
2 tbsp☆ Milk
100 gramsCake flour
1/2 tspBaking powder

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Steps

1

Put the rough chopped carrot in a food processor and finely chop.
2

Add the ☆ ingredients, process again, then transfer to a bowl when well constituted.
3

Sift together the cake flour and baking powder, then fold it into the mixture with a rubber spatula.
4

Divide the batter into 6 muffin molds lined with waxed paper cups.
5

Bake for about 20 to 25 minutes in an oven set to 180℃. If a skewer inserted into the middle comes out clean, they're done. ♪