Squash / carrot muffins

Name: Squash / carrot muffins
Yield: 12 pcs
Ingredients: Salt; ½ tsp Ground nutmeg; 1 tsp Ground cinnamon; 2 Eggs; 2 tsp Baking soda; 2 Carrots, peeled; 2 Medium-sized Zucchini; 2½ dl Milk; 250 g Wheat flour; 60 g Pecans, chopped; 90 g Butter, melted

Cakes in form

Cook time: 0 min.
Servings: 12 pcs

Ingredients for Squash / carrot muffins

		Salt
½	tsp	Ground nutmeg
1	tsp	Ground cinnamon
2		Eggs
2	tsp	Baking soda
2		Carrots, peeled
2		Medium-sized Zucchini
2½	dl	Milk
250	g	Wheat flour
60	g	Pecans, chopped
90	g	Butter, melted

Instructions for Squash / carrot muffins

To prepare the Squash / carrot muffins recipe, please follow these instructions:

The oven is preheated to 200 degrees. A muffin plate for 12 pcs. Brush with oil or melted butter. Carrots and squash are torn. Sift flour, salt, cinnamon, baking soda and nutmeg into a large bowl of bowl. Add carrot, squash and chopped nuts. Stir thoroughly until all ingredients are well mixed.

Whip egg, milk and melted butter into a small bowl.

Make a dough in the flour mixture, add all the liquid. The dough is quickly stirred together with a dough scraper. Do not touch for too long. The dough may be lumpy.

The dough is divided into the lubricated molds. Bake for 20 minutes. The finished muffins can be loosened from the mold with a knife as soon as they come out of the oven. Turned out to a baker after 2 minutes.

Squash / carrot muffins

Ingredients for Squash / carrot muffins

Instructions for Squash / carrot muffins

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