Carrot cake muffins

These delicious carrot cake muffins are low sugar and low oil, and the carrot is camouflaged from children They will love it as a healthy snack! full recipe: https://www.maangchi.com/recipe/carrot-cake-muffins

[Music] Hi everybody. Today I’m going to share my recipe for carrot cake muffins. Muffin muffin. Muffin. Do you like the carrots? That’s great. Even if you don’t like carrot, stay there. It doesn’t taste like a carrot and well baked. So nice and delicious and simple, fast and healthy. I used to make this carrot cake for my family long time ago when I lived in Korea. But these days I’m using my muffin pan. We are making 12 muffins. Just follow the recipe. You are going to make delicious carrot cake muffins. First carrot. We need 8 oz peeled carrots. I’m going to chop into very small pieces. You guys can use this grater or just like me, I use just so easy. I used to make this way and food processor. So, first I’m going to this cut this guy into small chunks. [Music] Okay. And into food processor. Okay, 12 seconds. Next, this is optional but much more delicious when you add. I use this half cup walnuts and I’m going to wash use just hand lot of dust until water is clear. Let’s wash this way. [Music] Look at that. It’s a clean and medium heat. I stir fried 3 minutes. And now just a light brown. Nice and smells fragrant. Put this on my cutting board. Then chop it up. Smells very nutty. Just set aside. Now I’m going to mix everything in this bowl. So very important bowl. And first sugar. This I use brown sugar and carrot cake you know especially I make this too bright yellow and then carrot showing showing off carrot children don’t like that so I like to treat them so using kind of a brown sugar so brown sugar one cup this is cooking oil I use a canola oil you guys can use any cooking oil one cup same amount And two eggs. Two large eggs. Salt half teaspoon. Vanilla extract 2 tepoons. Cinnamon powder 2 tepoons. very dark color. That’s what I want. And you should mix this well about two minutes until all these ingredients including uh sugar is well incorporated and little bit stickier. When you do this, [Music] grated the carrot and walnuts, flour, two cups. One. Two. I’m going to preheat my oven to 375 F. Baking soda 1 teaspoon. Baking powder 1 teaspoon. When you put this, just spread. And baking powder. Just gently do it fold like this because baking soda, baking powder and flour all those should be mixed evenly and like this. But if you do too much too much mixing like a partially gluten coming up so it’s going to be a kind of a sticky chewy cake. One, two, three. I’m going to put this dough into muffin pan. And this is a liner. Really pretty liner. I bought this. This a purple color. Yeah. And just 12. Make this divide into around 12. So basically really a lot scoop scoop is going to be like this. These are my pine nuts. Just I remove the tips and tips. How to remove? You see there is I already removed around this part. There is like a kind of a little dark one and take off like this. So each one I just garnish with the pine nuts. So let’s bake [Applause] [Music] over 375 fah for 20 to 25 minutes. So after 20 minutes I’m going to check if this is well cooked by poking with my wooden skewer. If it comes clean that means well cooked. If it’s not something is coming inside the dough is coming out and then I’m going to put it back again. So 20 minutes later. See you soon. Okay. 20 minutes. Okay. This is see nothing stuff is here. It’s well cooked. Turn off. Yay. So now this. Look at this beautiful muffins with purple liners. I feel like having my muffin here. Carrot cake muffin. So I made a tea. Let’s have a muffin. How easily you can make this carrot cake muffin. Isn’t it all pretty? So you make the 12 a lot actually and just you eating and share with your family, friends. And then if you have a leftover, put them into ziplo bag and then just freeze, take it out and defrost. You can use microwave or oven for 30 seconds for each carrot cake. So let’s have taste. So fluffy and lots of carrot. See? You hear the little bit crunchy? The top is crunchy and the inside is very moist and like a sponge. M. Today I showed you how to make my version ko cake muffins in Korean tangen cake muffin. Enjoy my recipe. See you next time. Bye. [Applause] [Music]