How To Make Cupcake Carrot Souffle
Pair your meals with some simple but flavorful miniature carrot souffle, a soft and creamy dish perfect with a variety of main dishes.
Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes
Serves:
Ingredients
- 2lbscarrots,peeled
- 1stickbutter,room temperature
- ¼cupsugar
- 1½tspbaking powder
- 1tspvanilla
- 2tbspflour
- 3eggs
Instructions
-
Steam carrots until almost fall-apart tender and puree until completely smooth.
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Add in butter, sugar, baking powder, egg, and vanilla. Add in the flour last. Continue to puree until completely combined.
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Put about ¼ cup of mixture into muffin cups. Cook at 350 degrees F for 1 hour.
-
Allow to cool for about 10 minutes to make removal easier.
Nutrition
- Calories: 181.40kcal
- Fat: 11.81g
- Saturated Fat: 6.94g
- Trans Fat: 0.42g
- Monounsaturated Fat: 3.18g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 16.89g
- Fiber: 2.87g
- Sugar: 10.45g
- Protein: 3.02g
- Cholesterol: 80.31mg
- Sodium: 151.93mg
- Calcium: 101.13mg
- Potassium: 348.05mg
- Iron: 0.67mg
- Vitamin A: 950.48µg
- Vitamin C: 5.95mg
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