Carrots

Your child will be delighted with such cupcakes! The cupcakes turned out to be very tender, retain their freshness for a long time and are very beautiful in appearance! I've been trying such cupcakes for a long time at a colleague's house, but I didn't take the recipe, and then I found it on the Internet and decided to cook it, it turned out no worse.

Shura

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

120

Oat flakes

Chicken eggs

Sour cream

Table salt

to taste

Baking powder

Vegetable oil (1-for lubrication, 2- for dough)

Sugar

Carrots

Pineapples (canned)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 28 % 15 g

Carbohydrates 61 % 33 g

268 kcal

GI: 6 / 21 / 73

Step-by-step cooking

Cooking time: 1 d 1 h

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Carrot cakes - that's what I called carrot cupcakes, they are so soft and beautiful that you can't pass by.
Let's get down to the recipe.
In a bowl, mix flour, sugar, salt, oat flakes, baking powder
In another bowl, mix eggs, vegetable oil, sour cream
Add grated carrots
And mix everything in a large bowl
Spread the dough into molds, pre-greasing them with oil, by 2/3 of the volume of the mold
I added more pieces of canned pineapple for flavor
Put in the preheated oven for 210g for 20 minutes
Bake until golden brown
Remove, cool and serve