[0:01] [Music]
[0:03] Hi everybody.
[0:05] Today I'm going to share my recipe for
[0:08] carrot cake muffins. Muffin muffin.
[0:12] Muffin. Do you like the carrots? That's
[0:14] great. Even if you don't like carrot,
[0:17] stay there. It doesn't taste like a
[0:19] carrot and well baked. So nice and
[0:23] delicious and simple, fast and healthy.
[0:27] I used to make this carrot cake for my
[0:29] family long time ago when I lived in
[0:32] Korea. But these days I'm using my
[0:35] muffin pan. We are making 12 muffins.
[0:38] Just follow the recipe. You are going to
[0:40] make delicious carrot cake muffins.
[0:44] First carrot. We need 8 oz peeled
[0:48] carrots. I'm going to chop into very
[0:50] small pieces. You guys can use this
[0:53] grater or just like me, I use just so
[0:57] easy. I used to make this way and food
[1:00] processor. So, first I'm going to this
[1:03] cut this guy into small chunks.
[1:08] [Music]
[1:17] Okay. And
[1:21] into food processor.
[1:34] Okay, 12 seconds.
[1:37] Next, this is optional but much more
[1:40] delicious when you add. I use this half
[1:44] cup walnuts and I'm going to wash
[1:52] use just hand
[1:59] lot of dust
[2:06] until water is clear.
[2:09] Let's wash this way.
[2:11] [Music]
[2:16] Look at that.
[2:19] It's a clean and
[2:25] medium heat.
[2:44] I stir fried 3 minutes. And now just a
[2:47] light brown. Nice and smells fragrant.
[2:51] Put this on my cutting board. Then chop
[2:55] it up.
[3:01] Smells very nutty. Just set aside. Now
[3:05] I'm going to mix everything in this
[3:07] bowl. So very important bowl.
[3:12] And first sugar. This I use brown sugar
[3:15] and carrot cake you know especially I
[3:18] make this too bright yellow and then
[3:21] carrot showing showing off carrot
[3:24] children don't like that so I like to
[3:26] treat them so using kind of a brown
[3:29] sugar so brown sugar one cup
[3:33] this is cooking oil I use a canola oil
[3:36] you guys can use any cooking oil one cup
[3:40] same amount
[3:44] And two eggs.
[3:46] Two large eggs.
[3:53] Salt half teaspoon.
[3:57] Vanilla extract 2 tepoons.
[4:01] Cinnamon powder 2 tepoons.
[4:09] very dark color. That's what I want.
[4:15] And you should mix this well about two
[4:18] minutes until all these ingredients
[4:21] including uh sugar is well incorporated
[4:26] and little bit stickier. When you do
[4:29] this,
[4:37] [Music]
[4:39] grated the carrot
[4:45] and walnuts,
[4:53] flour, two cups.
[4:56] One.
[5:00] Two.
[5:02] I'm going to preheat my oven to 375
[5:07] F.
[5:11] Baking soda 1 teaspoon. Baking powder 1
[5:14] teaspoon. When you put this, just
[5:18] spread. And baking powder.
[5:25] Just gently do it fold like this
[5:32] because baking soda, baking powder and
[5:35] flour all those should be mixed evenly
[5:39] and
[5:41] like this. But if you do too much too
[5:44] much mixing like a partially gluten
[5:48] coming up so it's going to be a kind of
[5:51] a sticky chewy cake.
[5:56] One two three.
[6:03] I'm going to put this dough into muffin
[6:06] pan. And this is a liner. Really pretty
[6:10] liner. I bought this. This a purple
[6:12] color. Yeah. And just 12.
[6:23] Make this divide into around 12. So
[6:27] basically really a lot scoop
[6:32] scoop is going to be
[6:36] like this.
[6:56] These are my pine nuts. Just I remove
[7:00] the tips and tips. How to remove? You
[7:04] see there is I already removed around
[7:08] this part. There is like a kind of a
[7:10] little dark one and take off like this.
[7:14] So each one I just
[7:18] garnish with the pine nuts.
[7:25] So let's bake
[7:27] [Applause]
[7:30] [Music]
[7:34] over 375 fah for 20 to 25 minutes. So
[7:40] after 20 minutes I'm going to check if
[7:42] this is well cooked by poking with my
[7:46] wooden skewer. If it comes clean that
[7:49] means well cooked. If it's not something
[7:51] is coming inside the dough is coming out
[7:54] and then I'm going to put it back again.
[7:56] So 20 minutes later. See you soon. Okay.
[8:00] 20 minutes.
[8:03] Okay. This is
[8:07] see nothing stuff is here. It's well
[8:10] cooked.
[8:11] Turn off. Yay.
[8:18] So now this. Look at this beautiful
[8:21] muffins with purple liners.
[8:26] I feel like having my muffin here.
[8:29] Carrot cake muffin. So I made a tea.
[8:37] Let's have a muffin.
[8:40] How easily you can make this carrot cake
[8:42] muffin. Isn't it all pretty? So you make
[8:45] the 12 a lot actually and just you
[8:48] eating and share with your family,
[8:50] friends. And then if you have a
[8:52] leftover, put them into ziplo bag and
[8:56] then just freeze, take it out and
[8:58] defrost. You can use microwave or oven
[9:01] for 30 seconds for each carrot cake. So
[9:05] let's have taste.
[9:08] So fluffy and lots of carrot. See?
[9:20] You hear the little bit crunchy? The top
[9:24] is crunchy and the inside is very moist
[9:26] and like a sponge.
[9:34] M. Today I showed you how to make my
[9:37] version ko cake muffins in Korean tangen
[9:41] cake muffin.
[9:44] Enjoy my recipe. See you next time. Bye.
[9:48] [Applause]
[9:52] [Music]