Carrot Muffins
Carrot Muffins — a Zeelandia recipe in 3 components, makes 12 pieces. Uses Zeelandia Classic Carrot Cake Mix 25 kg and Zeelandia Arabesque White Couverture 29% 5 kg.
- mixing time (dough)
- 2 min
- mixing time (after adding carrot)
- 2 min
- baking temperature
- 180 °C
- baking time
- 25 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Classic Carrot Cake Mix 25 kgKarotka 25 kg (carrot cake mix) | 500 g |
| Water | 120 g |
| Oil | 110 g |
| Carrot | 150 g |
Ganache
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5 kg (white chocolate) | 170 g |
| Cream (30% fat) | 70 g |
| Butter | 15 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Pistachios | 36 g |
| Dried cranberries | 60 g |
| Walnuts | 72 g |
Method
- Dough
Mix all ingredients on low speed (using a flat beater) for about 2 minutes.
- Dough
Scrape down the mixture from the sides of the bowl, add the grated carrot and mix for a further 2 minutes on low speed.
- Dough
Portion the dough into 12 tulip paper cases, about 70 g per piece.
- Dough
Bake at 180 °C for about 25 minutes. Cool the baked muffins.
- Ganache
Bring the cream to the boil, pour it over the chocolate and combine. Add the butter at the end. Blend the whole mixture.
- Ganache
Finish the muffins with the ganache prepared this way, about 21 g per piece.
- Decoration
Decorate as desired. Sprinkle the muffins finished with ganache with pistachios, walnuts and cranberries.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.