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
Carrot – Almond – Muffins
Carrot – Almond – Muffins

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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