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Carrot-coconut-hazelnut Muffins

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Baking
Cuisine European
Servings (Default: 12)

Ingredients

  • 3 egg yolks
  • 3 egg whites
  • 3 tablespoon water, warm
  • 100 g suar
  • 240 g carrot (s)
  • 100 g flour
  • 70 g hazelnuts, round
  • 70 g desiccated coconut
  • 2 teaspoons baking soda
  • Cinnamon powder
Carrot-coconut-hazelnut Muffins
Carrot-coconut-hazelnut Muffins

Instructions

  1. Grate carrots or cut into small pieces. Mix egg yolks and sugar with 3 tablespoons of warm water. Mix together the flour, desiccated coconut, hazelnuts, baking powder and cinnamon. Beat egg whites until stiff.
  2. Stir the carrots into the egg yolk and sugar mixture, then fold in the mixed dry ingredients and finally fold in the egg whites.
  3. Pour the batter into the muffin tins. Bake at 180 ° C for about 25 minutes.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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