This recipe for Mary Berry’s Carrot Cake Muffins calls for shredded bran cereal, carrots, cream cheese, and spices like cinnamon and ginger. It takes 30 minutes and yields 12 servings.
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🧡 Why You Should Give This Carrot Cake Muffins Recipe A Try:
- Moist & Flavorful: Loaded with carrots, spices, and cream cheese, it’s bursting with rich, moist flavors.
- Quick & Easy: Simple steps make it effortless, ready in 30 mins, perfect for busy days.
- Versatile Delight: Enjoy as muffins or a cake, adaptable to preferences.
- Crowd-Pleaser: Loved by all, a guaranteed hit for gatherings and snacks.
❓ What Is Mary Berry Carrot Cake Muffins Recipe?
Mary Berry’s Carrot Cake Muffins are delectable treats made with shredded carrots, spices, cream cheese, and flour. These moist muffins offer a blend of warm spices like cinnamon and ginger, with a hint of citrus zest from oranges.
🥕 Mary Berry Carrot Cake Muffins Ingredients
- 75g/2½oz shredded bran cereal
- 225ml/8fl oz milk
- 1 medium orange, zest only
- 120g/4oz cream cheese
- 1 tbsp caster sugar
- 3 large carrots, peeled
- 125g/4½oz light muscovado sugar
- 200g/7oz self-raising flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 1tsp ground ginger
- 2 free-range eggs
- 4 tbsp sunflower oil
🧁 How To Make Mary Berry Carrot Cake Muffins
- Just mix bran cereal and milk in a large bowl. Let soak 15 minutes. Meanwhile, heat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper cases.
- Pour half the zest into the cereal and milk and set aside. Cream cheese and caster sugar should be mixed with the remaining zest in a separate bowl to make the filling.
- Grate carrots on a board using a coarse-hole grater. Measure 150g/5½oz grated carrot and add to big bowl. (Save leftover carrots for salad.)
- Now the cereal is mushy. Add brown sugar and stir with a wooden spoon. Add flour, baking powder, cinnamon, and ginger but don’t combine.
- Crack eggs into another basin and add oil. Just combine the egg yolks and whites with a fork. Mix everything in the large bowl with the wooden spoon.
- Drop a spoonful of carrot mixture into each paper muffin shell using a medium spoon. Spoon a little cream cheese filling in the middle.
- Divide the remaining carrot mixture evenly among the cases to cover the filling. Bake 20 minutes until golden-brown in the preheated oven. Check muffins’ readiness by gently touching the center with your finger. If it springs back, it’s done.
- After five minutes, carefully transfer the muffins to a wire rack to cool. In an airtight jar, eat within 24 hours.
💭 Recipe Tips
- Use freshly grated carrots for moisture and better texture.
- Gently fold batter to avoid dense muffins.
- Balance spices like cinnamon and ginger for flavor harmony.
- Maintain consistent batter thickness for ideal muffin texture.
- Ensure room temperature cream cheese for smoother topping.
🥃 What To Serve With Carrot Cake Muffins?
Pair Carrot Cake Muffins with a dollop of whipped cream cheese, fresh berries, or a warm cup of spiced chai tea for a delightful combination.
🎚 How To Store Leftovers Carrot Cake Muffins?
- In The Fridge. Store Leftovers Carrot Cake Muffins in an airtight container at room temp for 2-3 days.
- In The Freezer. Freeze Leftovers Carrot Cake Muffins wrapped for up to 3 months.
🥵 How To Reheat Leftovers Carrot Cake Muffins?
- In The Microwave: Wrap Leftovers Carrot Cake Muffins in a damp paper towel and heat for 15-20 seconds.
- In The Oven: Place Leftovers Carrot Cake Muffins on a baking sheet at 300°F for 5-10 minutes.
FAQs
How Do I Prevent The Muffins From Becoming Too Dense Or Dry?
To prevent muffins from becoming too dense or dry, avoid overmixing the batter and use buttermilk or yogurt for moisture.
How Can I Prevent The Muffins From Sticking To The Liners Or The Pan?
To prevent muffins from sticking to the liners or the pan, grease the pan or liners with non-stick spray or butter before adding the batter.
Why Is Carrot Cake So Moist?
Carrot cake is moist due to the high moisture content of grated carrots and the addition of oil or applesauce in the batter.
Why Is My Carrot Cake Soggy In The Middle?
Carrot cake may become soggy in the middle if it’s underbaked or if there’s too much moisture from the carrots. Ensure the cake is fully baked and adjust the amount of grated carrots for the right balance of moisture.
Try More Mary Berry Recipes:
Mary Berry Carrot Cake Muffins Nutrition Facts
Amount Per Serving
- Calories: 250
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 4g
- Sodium: 150mg
Mary Berry Carrot Cake Muffins
Description
This recipe for Mary Berry’s Carrot Cake Muffins calls for shredded bran cereal, carrots, cream cheese, and spices like cinnamon and ginger. It takes 30 minutes and yields 12 servings.
Ingredients
Instructions
- Just mix bran cereal and milk in a large bowl. Let soak 15 minutes. Meanwhile, heat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper cases.
- Pour half the zest into the cereal and milk and set aside. Cream cheese and caster sugar should be mixed with the remaining zest in a separate bowl to make the filling.
- Grate carrots on a board using a coarse-hole grater. Measure 150g/5½oz grated carrot and add to big bowl. (Save leftover carrots for salad.)
- Now the cereal is mushy. Add brown sugar and stir with a wooden spoon. Add flour, baking powder, cinnamon, and ginger but don’t combine.
- Crack eggs into another basin and add oil. Just combine the egg yolks and whites with a fork. Mix everything in the large bowl with the wooden spoon.
- Drop a spoonful of carrot mixture into each paper muffin shell using a medium spoon.
- Spoon a little cream cheese filling in the middle.
- Divide the remaining carrot mixture evenly among the cases to cover the filling. Bake 20 minutes until golden-brown in the preheated oven. Check muffins’ readiness by gently touching the center with your finger. If it springs back, it’s done.
- After five minutes, carefully transfer the muffins to a wire rack to cool. In an airtight jar, eat within 24 hours.
Notes
Use freshly grated carrots for moisture and better texture.
Gently fold batter to avoid dense muffins.
Balance spices like cinnamon and ginger for flavor harmony.
Maintain consistent batter thickness for ideal muffin texture.
Ensure room temperature cream cheese for smoother topping.