Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 2 egg yolks
- 80 g powdered suar
- 1 packet vanilla sugar
- 1 tablespoon rum
- 1 teaspoon cinnamon
- 120 g carrot (s), finely rated
- 40 grams flour
- 1 teaspoon, leveled baking powder
- 60 g nuts, (walnuts or hazelnuts), rated
- 80 g pumpkin seeds, finely rated
- 2 egg whites
- some powdered sugar to sprinkle with
Print Recipe
Pin Recipe Instructions
- Grease the muffin tin or line it with paper liners.
- Mix the egg yolks with the powdered sugar, vanilla sugar, rum and cinnamon until frothy. Mix the flour, baking powder, nuts and pumpkin seeds together and fold in with the carrots. Beat the egg white until stiff and then carefully fold in.
- Spread the batter evenly on the muffin pan and bake at 180 degrees for about 25-30 minutes.
- After cooling, sprinkle with a little powdered sugar.
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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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