Carrot muffins with blackcurrant and cinnamon

Simple and delicious pastry - original carrot muffins with currants. A lot of juicy carrots and black currants and a minimum of dough.

Ingredients

• Black currant - 150 g
• Carrot - 3 pcs. (300 g purified)
• Flour - 260 g (2 cups with a volume of 200 ml)
• Sugar - 100 g
• Vegetable oil - 100 ml
• Eggs - 3 pcs.
• Salt - ½ teaspoon
• Baking powder - 2 teaspoons
• Ground cinnamon - 1 teaspoon

Directions

1. Prepare all the necessary ingredients. From the specified amount, I got 36 small muffins.
2. Peel, wash and dry carrots.
3. Wash and sort the currants, removing spoiled berries. Dry currant berries on paper napkins.
4. Muffins cook pretty quickly, so you should turn on the oven in advance to warm up to 180 degrees.
5. Combine flour with cinnamon, salt and baking powder. Mix.
6. Grate carrots on a fine grater.
7. Combine eggs with sugar.
8. Beat with a blender with a whisk attachment or a mixer until light and increase in volume.
9. Pour in vegetable oil. Mix with a whisk.
10. Pour part of the flour mixture into the egg mixture with vegetable oil and mix with a spatula from the bottom up.
11. In this way, add the entire flour mixture. At this stage, the dough turns out to be not very liquid, falling from the shoulder blades in lumps, and not pouring.
12. Add grated carrots.
13. Mix. Carrots will release juice, and the dough will become a little thinner.
14. Add currants.
15. Mix gently with a spatula so as not to crush the berries.
16. Insert paper liners into muffin cups and fill with batter almost to the brim.
17. Bake carrot cupcakes with currants in an oven preheated to 180 degrees, about 20-25 minutes.
18. Take the carrot muffins out of the mold.
19. Bake muffins in the same way with the remaining dough.
20. Moist crumb and juicy berries are a delicious addition to a cup of coffee or tea.
21. Bon appetit!