Simple in its preparation muffin with exquisite notes of spice. Carrots are perfectly complemented by sea buckthorn, revealing a sour-sweet taste, and the combination with cardamom gives it a unique touch.
Ingredients:
Carrots – 1.3 kg.
Brown cane sugar – 670 gr.
Refined vegetable oil – 550 ml.
Water – 360 ml.
Raisins – 270 gr.
Cardamom – 20 gr.
Pumpkin seeds – 150 gr.
Salt – 6 gr.
Wheat flour – 930 gr.
Soda – 21 gr.
Juice of one lemon.
Whipping cream 35% – 250g.
Buckthorn – 500 gr.
Recipe for a vegetarian muffin:
Peel carrots and grate them on a coarse grater.
Thoroughly rinse raisins and sea buckthorn 5-6 times. Put the buckthorns aside.
In a bowl with carrots pour salt and sugar.
Stir the carrots with your hands or mixer until they give juice.
Pour in the vegetable oil.
Add raisins and pumpkin seeds, mix.
Sift the flour and add to the flour mixture.
Pour 360 ml. of water, maintaining the correct proportions.
Grind cardamom, without peeling it. This is the most important element of flavor in this muffin. Pour it into the mixture.
Quench the baking soda with lemon juice and add it to the batter. The baking soda is needed to make the dough rise.
Prepare a baking dish. Add a little vegetable oil on the surface and rub the shape with a paper towel. Sprinkle semolina, which will serve as a non-stick coating.
Pour the batter into the mold.
Preheat the oven to 165 degrees and bake the muffin for 1 hour, reduce the power to 155 degrees and bake for another half hour.
Take the cupcake out of the mold. Fill a pastry syringe with cream and spread over the entire surface.
Decorate the cupcake with the prepared sea buckthorn.
Carrot-buckthorn muffin ready, have a nice meal!
