Carrot-coconut-hazelnut Muffins

Summary

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

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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.