Easter Muffins

Carrot muffins with orange cream. Sounds tempting, doesnt it? If we use chocolate eggs for decoration, it will be even more enchanting. This simple Easter dessert will be a feast for the eyes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Muffins

  • 50 g Butter, unsalted

  • 180 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • 1 dl Yogurt, plain, from whole milk

  • 60 g Sugar, white

  • 1 bag Sugar, white

  • 2 piece Carrot, fresh

  • 2 dl Milk, whole milk

  • 1 teaspoon Orange, shell

  • 4 spoon Sugar, white

  • 1 pinch Salt, table

  • 2 piece Egg, egg yolk, fresh

  • 4 spoon Koruzni škrob

  • 0.5 dl Juice, orange

  • pieces chocolate, dark

Steps

  1. In a small pot, slowly melt the butter over low heat. As soon as the butter melts, remove the pot from the heat. Set the oven rack to the middle position, preheat the oven to 180 degrees Celsius. Place paper liners in the muffin tin.

  2. In a bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the melted butter, eggs, sugar, vanilla sugar, and yogurt with a hand whisk. Clean the carrot, wash it (peel if necessary), and grate it coarsely. Add the flour mixture to the egg mixture. Stir the ingredients with a spoon or wooden spatula just enough to moisten all the ingredients. Finally, fold in the grated carrot.

  3. Fill the muffin tin with the batter, but only up to 3/4 full, as the batter will rise during baking. Bake the muffins in the preheated oven for about 20 minutes, until they are golden brown.

  4. While the muffins are baking, prepare the orange cream. Place a pot with milk, half of the sugar, orange zest, and salt on the stove. Heat everything slowly over medium heat. When the milk boils, remove the pot from the heat. In a bowl, whisk the egg yolks and the remaining sugar with an electric mixer until frothy. While continuously whisking, alternately add the starch and pour in the hot milk. Pour the mixture back into the pot and cook over low heat while stirring until the cream thickens. Once the cream thickens, remove the pot from the heat and let the cream cool slightly. Stir in the orange juice into the cooled cream.

  5. When the muffins are baked, remove them from the oven, let them rest for about 5 minutes, then remove them from the tin and let them cool.

  6. Decorate the cooled muffins with the orange cream and chocolate eggs, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 283.25 kcal
  • Fat: 8.7 g
    • Saturated Fat: 4.64 g
  • Carbohydrates: 42.47 g
    • Sugars: 16.53 g
  • Protein: 5.65 g
  • Fiber: 0.72 g