Carrot Muffins with Chocolate and Hazelnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g chocolate, dark
- 100 g hazelnuts, round
- 80 g carrot (s)
- 100 g suar
- 2 packs vanilla sugar
- 2 large egg (s) (65 g each)
- 100 g flour (white flour)
- 125 g butter
- 0.5 ½ pack baking powder
- 2 tablespoon powdered sugar
- 2 dashes lemon juice
- 2 tablespoon water
- some food coloring
- Sugar-pearls
Print Recipe
Pin Recipe Instructions
- Peel and slice the carrots. Beat the butter, sugar and vanilla sugar until the mixture is frothy. Mix the flour and baking powder and sift finely into the mixture. Gradually add the eggs. Carefully fold in the carrots and hazelnuts, and finally add the chocolate.
- Divide the mixture into approx. 12 baking molds and bake in a preheated oven at 170 ° C top / bottom heat for 20-25 minutes.
- Let the muffins cool down, mix the powdered sugar with water and lemon juice until a slightly thicker mixture is formed. Color with food coloring. Brush the muffins with the icing and decorate with sugar pearls.
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