Carrot cake muffins

[00:01] [Music]

[00:03] Hi everybody.

[00:05] Today I'm going to share my recipe for

[00:08] carrot cake muffins. Muffin muffin.

[00:12] Muffin. Do you like the carrots? That's

[00:14] great. Even if you don't like carrot,

[00:17] stay there. It doesn't taste like a

[00:19] carrot and well baked. So nice and

[00:23] delicious and simple, fast and healthy.

[00:27] I used to make this carrot cake for my

[00:29] family long time ago when I lived in

[00:32] Korea. But these days I'm using my

[00:35] muffin pan. We are making 12 muffins.

[00:38] Just follow the recipe. You are going to

[00:40] make delicious carrot cake muffins.

[00:44] First carrot. We need 8 oz peeled

[00:48] carrots. I'm going to chop into very

[00:50] small pieces. You guys can use this

[00:53] grater or just like me, I use just so

[00:57] easy. I used to make this way and food

[01:00] processor. So, first I'm going to this

[01:03] cut this guy into small chunks.

[01:08] [Music]

[01:17] Okay. And

[01:21] into food processor.

[01:34] Okay, 12 seconds.

[01:37] Next, this is optional but much more

[01:40] delicious when you add. I use this half

[01:44] cup walnuts and I'm going to wash

[01:52] use just hand

[01:59] lot of dust

[02:06] until water is clear.

[02:09] Let's wash this way.

[02:11] [Music]

[02:16] Look at that.

[02:19] It's a clean and

[02:25] medium heat.

[02:44] I stir fried 3 minutes. And now just a

[02:47] light brown. Nice and smells fragrant.

[02:51] Put this on my cutting board. Then chop

[02:55] it up.

[03:01] Smells very nutty. Just set aside. Now

[03:05] I'm going to mix everything in this

[03:07] bowl. So very important bowl.

[03:12] And first sugar. This I use brown sugar

[03:15] and carrot cake you know especially I

[03:18] make this too bright yellow and then

[03:21] carrot showing showing off carrot

[03:24] children don't like that so I like to

[03:26] treat them so using kind of a brown

[03:29] sugar so brown sugar one cup

[03:33] this is cooking oil I use a canola oil

[03:36] you guys can use any cooking oil one cup

[03:40] same amount

[03:44] And two eggs.

[03:46] Two large eggs.

[03:53] Salt half teaspoon.

[03:57] Vanilla extract 2 tepoons.

[04:01] Cinnamon powder 2 tepoons.

[04:09] very dark color. That's what I want.

[04:15] And you should mix this well about two

[04:18] minutes until all these ingredients

[04:21] including uh sugar is well incorporated

[04:26] and little bit stickier. When you do

[04:29] this,

[04:37] [Music]

[04:39] grated the carrot

[04:45] and walnuts,

[04:53] flour, two cups.

[04:56] One.

[05:00] Two.

[05:02] I'm going to preheat my oven to 375

[05:07] F.

[05:11] Baking soda 1 teaspoon. Baking powder 1

[05:14] teaspoon. When you put this, just

[05:18] spread. And baking powder.

[05:25] Just gently do it fold like this

[05:32] because baking soda, baking powder and

[05:35] flour all those should be mixed evenly

[05:39] and

[05:41] like this. But if you do too much too

[05:44] much mixing like a partially gluten

[05:48] coming up so it's going to be a kind of

[05:51] a sticky chewy cake.

[05:56] One two three.

[06:03] I'm going to put this dough into muffin

[06:06] pan. And this is a liner. Really pretty

[06:10] liner. I bought this. This a purple

[06:12] color. Yeah. And just 12.

[06:23] Make this divide into around 12. So

[06:27] basically really a lot scoop

[06:32] scoop is going to be

[06:36] like this.

[06:56] These are my pine nuts. Just I remove

[07:00] the tips and tips. How to remove? You

[07:04] see there is I already removed around

[07:08] this part. There is like a kind of a

[07:10] little dark one and take off like this.

[07:14] So each one I just

[07:18] garnish with the pine nuts.

[07:25] So let's bake

[07:27] [Applause]

[07:30] [Music]

[07:34] over 375 fah for 20 to 25 minutes. So

[07:40] after 20 minutes I'm going to check if

[07:42] this is well cooked by poking with my

[07:46] wooden skewer. If it comes clean that

[07:49] means well cooked. If it's not something

[07:51] is coming inside the dough is coming out

[07:54] and then I'm going to put it back again.

[07:56] So 20 minutes later. See you soon. Okay.

[08:00] 20 minutes.

[08:03] Okay. This is

[08:07] see nothing stuff is here. It's well

[08:10] cooked.

[08:11] Turn off. Yay.

[08:18] So now this. Look at this beautiful

[08:21] muffins with purple liners.

[08:26] I feel like having my muffin here.

[08:29] Carrot cake muffin. So I made a tea.

[08:37] Let's have a muffin.

[08:40] How easily you can make this carrot cake

[08:42] muffin. Isn't it all pretty? So you make

[08:45] the 12 a lot actually and just you

[08:48] eating and share with your family,

[08:50] friends. And then if you have a

[08:52] leftover, put them into ziplo bag and

[08:56] then just freeze, take it out and

[08:58] defrost. You can use microwave or oven

[09:01] for 30 seconds for each carrot cake. So

[09:05] let's have taste.

[09:08] So fluffy and lots of carrot. See?

[09:20] You hear the little bit crunchy? The top

[09:24] is crunchy and the inside is very moist

[09:26] and like a sponge.

[09:34] M. Today I showed you how to make my

[09:37] version ko cake muffins in Korean tangen

[09:41] cake muffin.

[09:44] Enjoy my recipe. See you next time. Bye.

[09:48] [Applause]

[09:52] [Music]