Carrot Oat Muffin

Using paper cases keeps the tin clean and makes the muffins easier to remove.

Finely grated carrots distribute more evenly through the batter and keep the muffins moist.

The bowl and whisk must be grease-free so the egg whites become stable.

The airier the mixture, the lighter the muffins will be.

Mix the dry ingredients well so the baking powder works evenly later.

Do not overmix, otherwise the muffins can become compact.

Use a spatula and fold in large movements to keep as much air in the batter as possible.

Fill the cases only about two-thirds full to prevent overflow.

Cooling on a rack lets moisture escape so the tops don't stay sticky.

Avoid leaving the batter standing too long between batches so the baking powder doesn't lose its rise.

Powdered sugar, a lemon glaze or a dollop of cream cheese frosting go particularly well with carrot and cinnamon.