Wednesday, May 25, 2011

Apple and carrot muffins

Do you like apple pie? And that carrot?? If the answer is yes then these muffins are for you indeed for Tea Time today we allow ourselves a good muffin or combining two classic apple pie and the carrot that blend beautifully. I did not use the usual carrots, but carrots flour Lo Conte and with which you can create sweet carrots in a flash! The tea is one of those truly magical Teafortè of "Black Currant" a full-bodied black tea infused with more black and blended with blackberry leaves.

The fruity blackberry aroma is irresistible. Delicious with milk and a pinch of sugar. .. In short, a real treat! Apple and carrot muffins Ingredients 2 apples 250 The Count of flour for cake flour 30 g carrot Lo Conte (equivalent to 1 carrot grated) 2 eggs 180 milk 50 sugar cane 50 g butter ½ packet of yeast 1 teaspoon baking soda 1 teaspoon cinnamon Pinch of salt Preparation Zuccherini Peel apples and cut into cubes.

Preheat oven to 180 degrees and prepare muffin mold with baking cups (I used the template for Gardenia muffins Guardini). Separate dry ingredients and liquid into 2 bowls, or the flour and baking powder sifted over the cinnamon, baking soda and salt and melted butter in the other milk and lightly beaten eggs.

Pour the eggs into the bowl with the flour, add the apples and mix all ingredients with a spoon fast if you still have any lump is not a problem. Pour the mixture into molds for 3 / 4 lying on the sugar and bake for 20 minutes.

No comments:

Post a Comment