This is an interpretation of the carrot cake, this time with cream cheese frosting inside. I made the muffins not too sweet but for those who prefers a sweeter version, increase the sugar to be added to the flour by another 10%.
This single bowl preparation is easy to make and a muffin is good enough as breakfast to start the day.
Makes 4
Ingredients:
Dry:
100g plain flour + 1 tsp baking powder + ⅛ tsp baking soda + 60g fine sugar + ½ tsp seasalt + ½ tsp cinnamon powder
Wet:
60g milk + 30g vegetable oil + 1 egg
Misc:
1 medium carrot, finely grated
⅓ block cream cheese + 1 tsp fine sugar whisked until well combined
Method:
Preheat the oven to 200C, with low baking rack.
In a mixing bowl, combine dry and well ingredients.
Stir in carrot.
Prepare 4 muffin cups, placed on a tray for easy handling.
Transfer a scoop of batter into the cup.
Scoop the cheese mix on the batter.
Top it with another layer of batter.
Repeat for the other 3 cups.
Bake in the preheated oven at 200C for 25 mins or until tan. Muffin is done with a skewer pierced in the center comes out clean.
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