Ginger and carrot muffins
Carrot and ginger muffins
Ingredients
A cup of grated carrot
A cup of white flour Flor
Two tablespoons of ground ginger Andean Traditions
A spoonful of ground cinnamon Andean Traditions
Three quarters of akenton sugar
One teaspoon of vanilla essence
Half a cup of El Conquistador olive oil
An egg yolk
Two egg whites
JP products in this recipe
Preparation
Mix in a bowl all the dry ingredients, the Blanca Flor flour, the ground ginger, the Andean Traditions ground cinnamon and sift them.
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In another bowl add the Akenton sugar and the El Conquistador olive oil and beat very well, gradually add the egg yolk first, beat, add the universal vanilla essence and beat until incorporated and finally add the grated carrot.
When it is well mixed add the dry ingredients set aside and beat until everything is well incorporated.
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In a separate bowl beat the egg whites until stiff, then add the previous mixture and continue stirring until everything is incorporated.
In a nonstick refractory or in cupcake molds, or in trays, whatever you have at home, we add the previous mixture.
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Bake for 20 minutes at 150 degrees Fahrenheit (to find out if they are already, the best thing to do is to click a corner that is not visible with a wooden stick, when this sauce is completely clean they are already there)
If you don't have an oven at home, don't worry! The best thing about this cake is that you can make it in a non-stick pan on the stove, when you feel with the wooden stick that at the bottom it is already there, you turn it over and let it cook on the other side, over low heat and with the pan covered.
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