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The Dunkin app describes the new carrot cake muffin as a “moist and dense spiced muffin with shredded carrots, raisins, and crystalized ginger pieces.” Like any carrot cake recipe, this muffin ...
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Carrot salad – recipes vary widely by regional cuisine, and shredded carrot is often used. Shredded carrot salads are also sometimes used as a topping for other dishes. Morkovcha – a Koryo-saram (Koreans of the former Soviet Union) dish, variant of kimchi. [3] Carrot soup – may be prepared as a cream-style soup [4] and as a broth-style ...
The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [] root" [2] that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).
A muffin or bun is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold.
Preheat oven to 375°F with rack in middle. Butter muffin pan. Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk ...
London Cries: A Muffin Man (c. 1759). The word muffin is thought to come from the Low German muffen, meaning "little cakes". [4] The Oxford English Dictionary also suggests a possible link to Old French moflet, a type of bread.
Raisins are 15% water, 79% carbohydrates (including 4% fiber), and 3% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raisins supply 299 kilocalories and moderate amounts (10–19% DV) of the Daily Value (DV) of riboflavin , vitamin B6 , and several dietary minerals rich in content (above 20% DV ...