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Carrot Muffin
Sample recipes: Ingredients and its amounts may change according to desired preference. Mango flour ratio to all-purpose/cake flour may vary according to taste preference.
INGREDIENTS:
| All purpose Flour | 370 | grams |
| Mango Flour | 70 | grams |
| Baking Powder | 40 | grams |
| Cake Flour | 160 | grams |
| Powder Milk | 420 | grams |
| Salt | 8 | grams |
| Refined Sugar | 300 | grams |
| whole egg | 180 | grams |
| Corn oil | 150 | grams |
| Butter (butter cup) | 50 | grams |
| Carrots | 200 | Grams |
| Evaporated Milk | 420 | Grams |
PROCEDURE:
- Peel and grind carrots, squeeze to remove excess water. Then set aside
- Cream, milk, sugar and salt, and mix for 2 minutes.
- Add Mango Flour, egg, milk powder and mix for 2 minutes.
- Add oil and butter mixture, mix for 4 minutes.
- Place in muffin pan and cook for 20 minutes.
- Baking temp. : 200C -215C
- Cooking time : 20 minutes
- Cook weight 120g