Carrot – Almond – Muffins
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 280 g flour
- 150 g carrot (s), rated
- 40 g almond (s), round
- 1 pinch cinnamon powder
- 1 pinch nutmeg
- 1 pinch clove powder
- 3 teaspoons baking powder
- 1 egg (s)
- 100 g suar
- 125 g butter, soft
- 300 g buttermilk
- possibly paper cases
For the glaze:
- 70 g powdered suar
- 2 tablespoon lemon juice
For decoration:
- 12 carrot (s) made from sugar or marzipan
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat, gas: level 3, convection 160 ° C). Mix the flour with the shredded carrots, almonds, spices and baking powder. Mix egg, sugar, softened butter and buttermilk in a separate bowl. Mix both mixtures together.
- Place 12 paper muffin cases in a muffin tray. Use two teaspoons to pour the batter into the muffin cups. Bake in the preheated oven for about 25 minutes.
- Mix the powdered sugar and lemon juice to a smooth glaze and spread it over the cooled muffins. Decorate each muffin with a sugar or marzipan carrot.
- Tip: If you want to make the carrots yourself, color some marzipan orange with food coloring (mix red and yellow food coloring), and color another part green.
- Shape small carrots out of the orange marzipan and use a knife to make cross grooves. For the carrot green, press the green colored marzipan through the garlic press. Decorate the top of the carrots with a little green.
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