I wanted to start this recipe season with these wonderful muffins. In my opinion, they have the perfect blend of ingredients and the taste is phenomenal, I can assure you of that. Carrots are always a good choice in sponge cakes. You've seen how they make the texture more tender and give such a nice colour to the carrot cake, for example. The integral oatmeal gives the slight crispiness on the inside and the walnuts on the outside, not to mention the particular flavour. For us, the carrot oatmeal cupcakes with walnuts have become 'love at first bite' that's why I really think you should try them, too.
And if what stops you is the fact that you don't have muffin cups, you can pour the batter into an oven baking sheet, lined with parchment paper. You'll get the best cake with walnuts ever!
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Start with preparing the carrots - peel, wash and shred on the small side of the grater.
I must confess this is the most unpleasant part for me, but the result will pay for the effort :)
Combine the oats with the flour, baking powder and salt on a plate.
Melt the butter, then let it cool down for a bit.
Now that the carrots are grated, the flour and melted butter mixture is ready, we can start to actually make the cupcakes.
In a bowl, beat the eggs and the sugar with a whisk.
Stir in the melted butter, mix to incorporate.
Toss in the grated carrots.
At the end, add in the flour and oats mixture, whisk well so that there won't be any lumps. This is the batter.
Fill muffin cups with this batter, two thirds full.
I have a silicone cupcake pan, so I don't grease it with anything. If you have a teflon coated non-sticky pan, I recommend lining it with muffin papers.
Sprinkle the cupcakes with some chopped walnuts.
Bake in the preheated oven to 180-200 degrees C for 20 minutes.
I also made a test. I poured half of the batter into a loaf tin with not so high borders. The result was a low, but very tasty and fluffy cake.
So you can easily improvise and make a cake or a loaf cake with this batter, if you don't feel like making muffins.
My kids adore these carrot cupcakes and I'm two times happy because I've found another efficient way of using the oat flakes.
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