Healthy Carrot Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g flour (type 405 or whole rain or spelled whole rain)
- 150 g whole wheat flour
- a bit salt
- 1 ½ teaspoon baking soda
- 110 g nuts your choice, round
- 100 g suar
- 170 g carrot (s)
- 200 g buttermilk
- 150 ml orange juice, freshly squeezed or 100% fruit content
- 1 egg (s)
- 1 tablespoon oil
- possibly nutmeg
- possibly vanilla
- possibly cinnamon
- clove possibly powder
- possibly grated chocolate
- Fat for the shape
- Paper cases
- possibly powdered sugar for dusting or
- Cake icing (chocolate icing)
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients in a bowl. If you want, you can add some nutmeg, cinnamon or vanilla, whatever you feel like. Clean the carrots, peel them if necessary and grate them finely. Then mix with the dry ingredients.
- Preheat the oven to 200 ° C. Thoroughly whisk the juice, buttermilk, oil and egg in a tall container and briefly fold into the carrot and flour mixture. Don`t stir too long!
- Grease a muffin tin and line it with paper liners. Distribute the mixture evenly on the molds. Then bake in the middle at 180 ° C for about 25 minutes. The muffins are ready when they tear open slightly at the top.
- Immediately remove from the mold and let cool down. If you want, you can dust them with powdered sugar or coat them with chocolate icing.
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