12 Carrot Cake Mini Muffins
Deliciously moist carrot cake muffins with warm notes of cinnamon, ginger, and nutmeg.
Cals 210 · Prot 4 · Carbs 30 · Fat 9
Vegetarian
Family Friendly
60 min
Deliciously moist carrot cake muffins with warm notes of cinnamon, ginger, and nutmeg.
Cals 210 · Prot 4 · Carbs 30 · Fat 9
Vegetarian
Family Friendly
Ingredients
Dry ingredients
Cup cake paper case
12 Piece
Plain flour
10*11*
150 Grams
Baking powder
5 Grams
Baking soda
3 Grams
Cinnamon powder
4 Grams
Ginger powder
4 Grams
Nutmeg
4 Grams
Salt
0.3 Tsp
Wet ingredients
Carrot
2 Piece
Butter
4*
50 Grams
Organic Eggs
5*
1 Piece
White sugar
50 Grams
Brown sugar
40 Grams
Vanilla essence
5 ML
Sour cream
4*
90 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 873 / 210 |
| Fats (g) | 8.5 |
| of which saturated (g) | 4.9 |
| Carbohydrates (g) | 30 |
| of which sugars (g) | 15.3 |
| Fibers (g) | 2 |
| Proteins (g) | 3.9 |
| Salt (g) | 0.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Line a tray with the cup cake cases.
- Peel and grate the carrots using a box grater.
2 Mix dry ingredients
- In a large bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Whisk until combined, and set aside.
Tip! Sifting dry ingredients helps break up any lumps, and creates a lighter and airier cake that will bake taller.
3 Mix wet ingredients
- In a microwave, melt the butter.
- In a separate large bowl, whisk the eggs, white sugar, and brown sugar until well incorporated.
- Add and whisk in the melted butter and vanilla.
- Finally, stir in the sour cream until combined.
Tip! Don't have a microwave? Melt the butter in a small pot.
4 Combine batter
- Using a spatula, add the dry ingredients into the wet ingredients and gently combine.
- Add the grated carrots, and gently stir/fold to incorporate.
- Avoid over-mixing the batter.
- The texture and consistency of the batter will be thick.
5 Bake
- Evenly divide the muffin batter between the cup cake cases.
- Bake for 18-22 min or until a skewer inserted into the centre of a muffin comes out clean.
Tip! If the muffins are browning too quickly, loosely cover the top with aluminium foil or parchment paper halfway through baking.
6 Serve
- Serve the Carrot Cake Mini Muffins as a perfect lunchbox snack.
Tip! Once the Muffins have fully cooled, store in an airtight container or ziplock bag at room temperature for up to 3 days.
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