Carrot muffins

This recipe turns out moderately sweet, juicy, fragrant, and very bright cupcakes. This is perfect for tea in post-dessert.

Ingredients

• 80 g of oatmeal;
• 2 carrots;
• 50 ml of freshly squeezed orange juice;
• 230 g of flour;
• 10 g of orange peel;
• 150 g of sugar;
• 50 ml of warm water;
• 70 ml of corn oil;
• 20 g of flax seeds;
• 12 g of baking powder;
• 2 g of salt.

Directions

1. Peeled carrots grind on a medium grater.
2. The flakes are ground into flour using a food processor.
3. Combine carrots, salt, sugar, baking powder, oatmeal, and flax.
4. Add juice, zest, oil, and water.
5. Gradually add wheat flour.
6. Kneaded dough is decomposed into silicone molds.
7. Carrot muffins are browned at 180 ° C for 40 minutes.