30 minutes
preparation
25 minutes
baking
0 minutes
resting time
You will need:
Grater, mixer/whisk, muffin tin
Ingredients for the carrot muffins
For 6 servings, 1 serving = 1 muffin (10 g of sugar)
150 g carrots
60 g sugar
2 eggs
120 g wheat flour, type 405
1 tsp baking powder
80 g almonds, ground
1 tbsp lemon juice
60 g canola oil
Step 1:
Preheat the oven to 170 degrees (if possible, use the convection setting).
Wash and grate 150 g carrots.
Preparation
Step 2:
Beat 60 g of sugar and 2 eggs until foamy.
Step 3:
Put 120 g of flour, 1 tsp of baking powder, 80 g of ground almonds, and 60 g of canola oil in a bowl and mix thoroughly. Fold in the beaten eggs until the batter is smooth.
Step 4:
Add the grated carrots and 1 tbsp of lemon juice to the batter and mix well again.
Step 5:
Divide the batter evenly into the muffin cups and bake for about 20-25 minutes.
Just before the end of baking, prick the carrot muffins with a wooden stick. If no batter sticks to the wooden stick, the muffins are fully baked.