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Easter Carrot Muffins

Easter Carrot Muffins
  • Prep 1 hr 20 min
  • Total 2 hr 20 min
  • Ingredients 17
  • Servings 26

Traditionally, I celebrate the arrival of Easter with muffins made with candied fruits and nuts. Since variety is the spice of life, I've decided to add grated carrots and orange zest to give these muffins more taste and color. My family loves them with a cup of milk or coffee. I'm so excited! Do you want to know why? Because just before I sat down to write this for you, I took my delicious muffins out of the oven, I decorated them and I enjoyed their taste and the wonderful memories they bring me. This recipe wasn't an accident; the idea to add orange and carrot came from my mom and since I'm not selfish, I want to share it with all of you. Happy Easter and I hope you enjoy this recipe! MORE + LESS -

Ingredients

4
cups of sifted flour
1
cup of sugar
1
cup of warm milk
3
packages (1 oz each) dry yeast
1/2
teaspoon of salt
5
eggs
1 1/4
cup of butter or margarine
1
cup of rum
2
cups of candied fruits
1
cups of dark raisins
1
teaspoon of ground cinnamon
1
teaspoon of ground cloves
1
teaspoon of ground nutmeg
1
cup of chopped nuts (1/2 cup to mix and 1/2 cup for garnish)
2
cup of carrots, peeled and grated
2
tablespoons of orange zest (about 2 oranges)
1
cup of dulce de leche, for garnish

Directions

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  • 1
    Preheat the oven to 350°F.
  • 2
    Combine the flour, sugar, milk and yeast in a large bowl. Add the pinch of salt and combine with a hand mixer. Then add the eggs one by one, mixing constantly in a folding motion with the help of a wooden spoon. Add the butter and begin to knead until you achieve compact dough that doesn't stick to your hands. Let sit for 5 minutes covered with a cloth.
  • 3
    Soak the candied fruit and nuts in the rum in a small bowl. Add the cinnamon, cloves, nutmeg and 1/2 cup of the nuts. Let sit for 5 minutes. After this time, add the grated carrots and orange zest to this mixture.
  • 4
    Add this preparation to the previous dough and knead until the fruits, nuts, orange and carrots have combined evenly with the dough. Divide the dough into two parts and let each sit in a round mold, cover with a kitchen cloth and let sit in a warm spot for about 1 hour. You'll see the dough grow in size over time.
  • 5
    Grease 2 cupcake or muffin molds and distribute the dough.
  • 6
    Bake in the preheated oven for 40 to 60 minutes. Once ready, remove from the oven and let cool under a kitchen cloth. Remove from the mold while they're warm. Let cool, decorate with dulce de leche and the remaining 1/2 cup of nuts. Serve when ready.
  • You can distribute the dough in a way to make differently sized muffins.

Expert Tips

  • You can use orange liquor or orange rum instead of rum.
  • If you don't want to use dulce de leche, you can decorate with the frosting of your choice.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Traditionally, I celebrate the arrival of Easter with muffins made with candied fruits and nuts. Since variety is the spice of life, I've decided to add grated carrots and orange zest to give these muffins more taste and color. My family loves them with a cup of milk or coffee. I'm so excited! Do you want to know why? Because just before I sat down to write this for you, I took my delicious muffins out of the oven, I decorated them and I enjoyed their taste and the wonderful memories they bring me. This recipe wasn't an accident; the idea to add orange and carrot came from my mom and since I'm not selfish, I want to share it with all of you. Happy Easter and I hope you enjoy this recipe!

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