With a few simple ingredients and methods, you can create a delicious homemade gooseberry jam. Let’s investigate in more detail!
Contents
- What Is Mary Berry Carrot Cake Muffins Recipe?
- Ingredients Required For Mary Berry Carrot Cake Muffins Recipe
- How To Make Mary Berry Carrot Cake Muffins Recipe?
- Mary Berry Carrot Cake Muffins Recipe Variations
- Frequently Asked Questions
What Is Mary Berry Carrot Cake Muffins Recipe?
Mary Berry makes sure a good muffin has all the flavours of carrot cake with a surprise sweet cream cheese frosting inside. This recipe for Mary Berry Carrot Cake Muffins is so simple that even young children can make it, which makes it ideal for a kids’ party or picnic.
What Does Mary Berry Carrot Cake Muffins Recipe Taste Like?
This simple recipe for Mary Berry Carrot Cake Muffins has a flavour that is equally as good as a traditional carrot cake.
Why You’ll Love Mary Berry Carrot Cake Muffins Recipe?
They always come in a big bag, which makes them useful because it helps them finish the carrots.
They may be made in just one bowl, so there’s nothing else to wash!
Carrot flavour is danced with a hint of cinnamon.
The other ingredients might be healthier, but they still include sugar.
What Is The Best Mary Berry Carrot Cake Muffins Recipe?
Your favourite flavours of carrot cake are now available in muffin form thanks to the Best Mary Berry Carrot Cake Muffins Recipe. Sweet, very moist, slightly cinnamon-flavored, and very fluffy. Ideal for quick grab-and-go lunches, breakfast, or midday snacks!
Ingredients Required For Mary Berry Carrot Cake Muffins Recipe
The Mary Berry Carrot Cake Muffins Recipe calls for eggs, sunflower oil, caster sugar, self-raising flour, ground cinnamon, baking soda, and finely grated carrots. This recipe makes a delicious dessert that takes about 60 minutes to prepare and serves up to 12 people.
How To Make Mary Berry Carrot Cake Muffins Recipe?
- The bran grain and milk should be combined in a large mixing basin. Let it soak for fifteen minutes.
- Preheat the oven to 220C/425F/Gas 7. Fill a 12-hole muffin tin with paper muffin liners.
- Mix the cereal and milk together with half of the zest and leave aside.
- In a separate bowl, combine the cream cheese, caster sugar, and remaining zest; stir well to make the filling.
- Using a grater with a coarse hole, shred the carrots onto a board.
- Add brown sugar and whisk well with a wooden spoon.
- Sift in the flour, baking powder, cinnamon, and ginger; do not stir them in just yet.
- Transfer the cracked eggs and oil to a different bowl. Beat with a fork just until the egg yolks are broken up and mixed with the whites.
- Place a little dollop of the filling made of cream cheese in the center.
- Spoon the leftover carrot mixture evenly into each casing, covering the filling.
- Place in the preheated oven and bake for about 20 minutes, or until golden brown.
- Carefully transfer the muffins to a wire rack to finish cooling.
- Store in an airtight jar and eat within 24 hours.
How To Serve Mary Berry Carrot Cake Muffins Recipe?
Serve and savour this recipe for Mary Berry Carrot Cake Muffins with a cup of tea or your favourite beverage.
What To Serve With Mary Berry Carrot Cake Muffins Recipe?
Savour this mouthwatering recipe for Mary Berry Carrot Cake Muffins with a cup of tea, a light fruit salad, or a glass of milk. They also taste great served with creamy yoghurt, a dollop of vanilla ice cream, or a handful of nuts.
Mary Berry Carrot Cake Muffins Recipe Variations
Gluten-Free Carrot Cake: Made with shredded carrots, raisins, cinnamon, brown sugar, and nuts (either pecans or walnuts), this is a classic carrot cake.
Coconut Cream Cheese Frosting Tropical Carrot Cake: This cake features coconut, macadamia nuts, pineapple, crystallised ginger, and coconut cream cheese frosting—all without any raisins!
Pro Tips To Make Perfect Mary Berry Carrot Cake Muffins Recipe
Grate the Carrots Finely: Use a fine grater to ensure that the carrots blend well into the batter and provide a smooth texture for the cupcakes.
Beat Eggs Well: This promotes a good rise in the cupcakes. Beat the eggs until they become the consistency of a ribbon and triple in volume.
Cool Fully Before frosting: Let the cupcakes cool fully on a wire rack before frosting them to prevent the icing from melting or slipping off.
How To Store Leftover Mary Berry Carrot Cake Muffins Recipe?
Refrigerate: Let the remaining carrot cupcakes come to room temperature before storing. Store them in an airtight jar in the refrigerator for up to 5 days.
Freeze: Once the carrot cupcakes are cool, place them in a freezer-safe container or wrap each one in plastic wrap. They keep for up to three months in the freezer. Thaw them in the refrigerator for a few hours before serving.
Mary Berry Carrot Cake Muffins Recipe
Mary Berry Carrot Cake Muffins Ingredients
- Shredded bran cereal: 75 grams
- Milk: 225 ml
- Medium orange, zest only: 1
- Cream cheese: 120 grams
- Caster sugar: 1 tbsp
- Large carrots, peeled: 3
- Light-brown muscovado sugar: 125 grams
- Self-raising flour: 200 grams
- Baking powder: 1 tsp
- Ground cinnamon: 1½ tsp
- Ground ginger: 1tsp
- Free-range eggs: 2
- Sunflower oil: 4 tbsp
Mary Berry Carrot Cake Muffins Recipe Instructions
Step 1: In a large mixing basin, combine the bran cereal and milk; swirl slightly to combine. Give it a fifteen-minute soak. Preheat the oven to 220C/425F/Gas 7 in the interim.
Step 2: Combine half of the zest with the cereal and milk, then set aside. This filling is made by combining the cream cheese and caster sugar with the remaining zest in a small bowl and mixing thoroughly.
Step 3: Grate the carrots onto a board using the coarse-hole side of a grater. 150g/5½oz of grated carrot should be weighed and added to the large bowl.
Step 4: The cereal will be really soggy by now. With a wooden spoon, thoroughly stir in the brown sugar. Don’t mix in the flour, baking powder, ginger, or cinnamon just yet; instead, sift them in.
Step 5: Pour the oil and cracked eggs into a separate basin. Just until the egg yolks are broken up and combined with the whites, beat with a fork.
Step 6: Place a spoonful of the carrot mixture into each paper muffin case in the tray using a medium-sized spoon. Put a tiny dollop of the cream cheese filling in the center.
Step 7: Evenly distribute the remaining carrot mixture among the cases and cover the filling with it. Put in the preheated oven and bake until golden brown, about 20 minutes.
Step 8: After taking the tray out of the oven and letting it sit for five minutes, carefully place the muffins to a wire rack so they can cool. Eat within 24 hours after storing in an airtight jar.
Mary Berry Carrot Cake Muffins Recipe Nutrition Facts
- Calories: 314 kcal
- Protein: 4 grams
- Fat: 12 grams
- Fiber: 2 gram
- Sodium: 249 mg
- Sugar: 12 grams
- Carbohydrate: 49 grams
- Cholesterol: 181 mg
- Saturated Fat: 4.2 grams
- Unsaturated Fat: 1.7 grams
- Trans Fat: 0.6 grams
NOTES
- Nutrition values are an estimate only.
How Can Muffins Be Kept Fluffy And Moist?
If you want your muffins to be extra moist or if you won’t be eating them straight away, use paper liners instead. If you use paper liners to help keep the moisture inside the baked goods, the muffins will stay fresher for longer.
How Can Carrot Cake Be Prevented From Sinking?
By using the right size baking pan, keeping the oven door closed when not in use, and allowing the cake to cool down gradually in the oven before removing it, you can prevent cakes from sinking after they are baked.
What Makes Carrot Cake Dry?
If a recipe calls for a lot of flour and not enough fat, like butter or oil, your cake will be hard and dry.
Conclusion
The Best Mary Berry Carrot Cake Muffins Recipe allows you to enjoy your favourite carrot cake flavours in muffin form. Sweet, really fluffy, with a hint of cinnamon flavour, and incredibly moist!