Carrot and blackcurrant muffins

by Selwyn
Any category, Any kitchen, European cuisine, Muffins, Pastries and desserts, Prescriptions
25 June 2022
1 min read

Ingredients portion 10

Wheat flour 100 g

Tolokno 100 g

Chicken egg 3 pieces

Sugar 100 g

Honey 2 tablespoons

Vegetable oil 150ml

Carrots 3 pieces

Salt ½ teaspoon

Baking powder 2 teaspoons

Cinnamon to taste

Blackcurrant 1.5 cups

Buckwheat flour 100 g

Cooking instructions 1 hour

1 Mix all the flour with the salt, baking powder and cinnamon.

2 In a separate bowl, beat the eggs and sugar, add the honey and vegetable oil.

3 Peel and grate the carrots.

4 Mix the flour mixture with the egg and sugar mixture, add the carrots and berries.

5 Place in the baking sheets, lined with the disposable baking sheets, bake for 20-25 minutes in the preheated oven at 200 degrees.

READ

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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