Contents
What Is Mary Berry Carrot Cake Muffins Recipe?
What Does Mary Berry Carrot Cake Muffins Recipe Taste Like?
Why You’ll Love Mary Berry Carrot Cake Muffins Recipe?
- It’s convenient because they always arrive in a large bag and they use up carrots that way.
- Nothing more to wash—they can be prepared in a single bowl!
- A touch of cinnamon dances with the flavor of carrots.
- They still contain sugar, but the other ingredients may be more healthful.
What Is The Best Mary Berry Carrot Cake Muffins Recipe?
Ingredients Required For Mary Berry Carrot Cake Muffins Recipe
How To Make Mary Berry Carrot Cake Muffins Recipe?
- The bran grain and milk should be combined in a large mixing basin. Let it soak for fifteen minutes.
- Preheat the oven to 220C/425F/Gas 7. Fill a 12-hole muffin tin with paper muffin liners.
- Mix the cereal and milk together with half of the zest and leave aside.
- In a separate bowl, combine the cream cheese, caster sugar, and remaining zest; stir well to make the filling.
- Using a grater with a coarse hole, shred the carrots onto a board.
- Add brown sugar and whisk well with a wooden spoon.
- Sift in the flour, baking powder, cinnamon, and ginger; do not stir them in just yet.
- Transfer the cracked eggs and oil to a different bowl. Beat with a fork just until the egg yolks are broken up and mixed with the whites.
- Place a little dollop of the filling made of cream cheese in the center.
- Spoon the leftover carrot mixture evenly into each casing, covering the filling.
- Place in the preheated oven and bake for about 20 minutes, or until golden brown.
- Carefully transfer the muffins to a wire rack to finish cooling.
- Store in an airtight jar and eat within 24 hours.
How To Serve Mary Berry Carrot Cake Muffins Recipe?
What To Serve With Mary Berry Carrot Cake Muffins Recipe?
Mary Berry Carrot Cake Muffins Recipe Variations
- Gluten-Free Carrot Cake: This is a traditional carrot cake, made with shredded carrots, raisins, cinnamon, brown sugar, and nuts (either pecans or walnuts).
- Tropical Carrot Cake with Coconut Cream Cheese Frosting: With pineapple, macadamia nuts, coconut, crystallized ginger, and a coconut cream cheese icing, this tropical carrot cake has no raisins at all!
Pro Tips To Make Perfect Mary Berry Carrot Cake Muffins Recipe
- Grate the Carrots Finely: To guarantee that the carrots mix thoroughly into the mixture and give the cupcakes a smooth texture, use a fine grater.
- Whisk Eggs Extensively: This helps the cupcakes rise well. Beat the eggs until they triple in volume and form a ribbon-like trail.
- Cool Completely Before icing: To avoid the icing melting or slipping off, let the cupcakes cool completely on a wire rack before icing them.
How To Store Leftover Mary Berry Carrot Cake Muffins Recipe?
- Store in the refrigerator: Allow the remaining carrot cupcakes to come down to room temperature. For up to five days, store them in the refrigerator in an airtight container.
- Freeze: After the carrot cupcakes are cool, wrap each one in plastic wrap or put them in a freezer-safe container. You can freeze them for up to three months. Before serving, let them thaw for a few hours in the fridge.
Mary Berry Carrot Cake Muffins Recipe
Mary Berry Carrot Cake Muffins Ingredients
- Shredded bran cereal: 75 grams
- Milk: 225 ml
- Medium orange, zest only: 1
- Cream cheese: 120 grams
- Caster sugar: 1 tbsp
- Large carrots, peeled: 3
- Light-brown muscovado sugar: 125 grams
- Self-raising flour: 200 grams
- Baking powder: 1 tsp
- Ground cinnamon: 1½ tsp
- Ground ginger: 1tsp
- Free-range eggs: 2
- Sunflower oil: 4 tbsp
Mary Berry Carrot Cake Muffins Recipe Instructions
Step 1: In a large mixing basin, combine the bran cereal and milk; swirl slightly to combine. Give it a fifteen-minute soak. Preheat the oven to 220C/425F/Gas 7 in the interim.
Step 2: Combine half of the zest with the cereal and milk, then set aside. This filling is made by combining the cream cheese and caster sugar with the remaining zest in a small bowl and mixing thoroughly.
Step 3: Grate the carrots onto a board using the coarse-hole side of a grater. 150g/5½oz of grated carrot should be weighed and added to the large bowl.
Step 4: The cereal will be really soggy by now. With a wooden spoon, thoroughly stir in the brown sugar. Don’t mix in the flour, baking powder, ginger, or cinnamon just yet; instead, sift them in.
Step 5: Pour the oil and cracked eggs into a separate basin. Just until the egg yolks are broken up and combined with the whites, beat with a fork.
Step 6: Place a spoonful of the carrot mixture into each paper muffin case in the tray using a medium-sized spoon. Put a tiny dollop of the cream cheese filling in the center.
Step 7: Evenly distribute the remaining carrot mixture among the cases and cover the filling with it. Put in the preheated oven and bake until golden brown, about 20 minutes.
Step 8: After taking the tray out of the oven and letting it sit for five minutes, carefully place the muffins to a wire rack so they can cool. Eat within 24 hours after storing in an airtight jar.
Mary Berry Carrot Cake Muffins Recipe Nutrition Facts
- Calories: 314 kcal
- Protein: 4 grams
- Fat: 12 grams
- Fiber: 2 gram
- Sodium: 249 mg
- Sugar: 12 grams
- Carbohydrate: 49 grams
- Cholesterol: 181 mg
- Saturated Fat: 4.2 grams
- Unsaturated Fat: 1.7 grams
- Trans Fat: 0.6 grams
NOTES
- Nutrition values are an estimate only.
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Conclusion
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Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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