Carrot and Nut Muffins with Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g carrot (s), rated
- 150 g nuts (pecans), round
- 75 g cane suar
- 150 grams flour
- 1 ½ teaspoon baking soda
- 70 ml oil (sunflower oil)
- 70 ml sparkling mineral water
- Cinnamon powder
- 1 teaspoon vanilla sugar (bourbon vanilla sugar)
- 3 teaspoons lemon juice
For the cast:
- 10 g butter, vean (Alsan)
- 120 g powdered suar
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (fan oven: 160 ° C). Line a muffin tin with paper liners.
- Finely grate the carrots and, if necessary, drizzle with a squeeze of lemon to prevent them from turning brown. Add flour, sugar, nuts and baking soda. Mix the mineral water and oil and add while stirring. Stir until a smooth batter is formed. Add cinnamon and vanilla sugar to the batter and finally mix with the lemon juice.
- Fill into the muffin molds and bake in the preheated oven for about 25 minutes. Then let the muffins cool down well.
- For the icing, sieve the icing sugar, mix with lemon juice and butter to a very thick icing and brush the muffins with it.
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