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Processing
40 minutes
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Difficulty
Easy
Muffins are a favorite treat for many and are often chosen for parties. Today, TasteVN will take you into the kitchen to guide you on how to make carrot date muffins!
Ingredients for Carrot Date Muffins Serves 4
All-purpose flour 100 gr (type 11 flour) Baking powder 10 g Carrots 100 g Dates 15 gr Chicken egg 1 piece Vegetable oil 30 g Fresh milk 30 g
Note: You should use organic flour for a more nutritious and better product.
How to choose fresh and delicious carrots
- You need to choose those roots that are of moderate size, shaped straight and tapering towards the tail, with smooth skin, firm to the touch, and slightly hard.
- Choose carrots that are bright, deep orange in color, with fresh green tops tightly attached to the root.
- Do not choose carrots with wilted tops, bruised bodies, slimy parts, or spots; if pressed, they feel soft.
- Do not choose overly large roots. The leaves, stems at the base, and shoulders of the root are large and thick, as these are older roots that will have more fiber and less nutrition.
See details:
Tools needed:
Oven, whisk, bowl,…
How to make Carrot Date Muffin
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Prepare the carrot
Wash the carrot, peel it, and cut it into small pieces.
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Blend the carrot
Put a pot on the stove, add the carrot and enough water to cover it, and boil for about 10–15 minutes until the carrot is soft, then remove and mash it.
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Blend the dates
Cut the dates in half, remove the pit, and then blend the dates into small pieces.
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Mix the egg mixture
Add 30g of fresh milk, 30g of vegetable oil, and 1 egg into a bowl and then use a whisk to mix the ingredients well.
Add the mashed carrot to the egg and milk mixture and mix well.
Tip:
It’s best to let the eggs sit at room temperature before baking.
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Mix the cake batter
Sift 100g of all-purpose flour and 1.5g of baking powder into the bowl with the egg mixture above. Gently mix the ingredients together.
When mixing the ingredients, you should fold gently (mixing by lifting and turning from the bottom of the bowl to the top in one direction) and avoid mixing too vigorously to prevent breaking too many air bubbles, which will affect the rise of the cake. Just mix until the flour is evenly incorporated into the egg mixture.
Add the finely ground dates and continue to mix the mixture evenly.
Tip:
You should not mix the cake batter for too long, as this can prevent the batter from rising.
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Pour into the mold and bake the cake
Use a brush to apply a layer of oil to the cake mold so that the batter does not stick. Pour the cake batter into the mold.
Preheat the oven to 190 degrees Celsius for 15 minutes before baking to stabilize the temperature.
Place the cake in the oven at 180 degrees Celsius for about 15 – 20 minutes. Remove the cake and let it cool.
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Final Product
Each carrot date muffin rises evenly, soft, fluffy, and moist, with a fragrant aroma of carrots combined with the natural sweetness of dates, creating a delicious and healthy treat, perfect for dieters.
The muffins will taste better when served with a cup of hot tea.
Note:
Carrot date muffins are suitable for babies starting from 1 year old because this is a cake that does not use sugar, making it good for the baby’s digestive system.
Tips for successful execution:
- Follow the recipe, ratios, and timing correctly for better tasting muffins.
- Clean and dry the utensils before making the muffins.
How to store the muffins:
- Let the muffins cool completely, then wrap them tightly in a plastic bag or store in a covered container. Note, do not wrap too tightly as it will cause the muffins to flatten.
- Store at room temperature if it’s cool (below 20 degrees Celsius) or in the refrigerator and consume within 3 days.
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With the recipe from TasteVN, we hope you will successfully make the carrot date muffin right from the first attempt! Let’s get cooking.
*Recipe and images referenced from the YouTube channel Ăn Dặm 3in1 – Ăn Dặm Từ Trái Tim
