Carrots – Pumpkin Seed – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
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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