Juicy Carrot Muffins
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g carrot (s)
- 175 g butter, soft
- 125 g suar
- 1 point vanilla sugar
- 4 egg (s)
- 300 grams flour
- 1 point baking powder
- 100 g hazelnuts, round
- 7 tablespoon milk
Print Recipe
Pin Recipe Instructions
- Peel, wash and grate the carrots. Mix the butter, sugar and vanilla sugar until creamy. Stir in eggs one at a time. Mix and stir in the flour, baking powder and nuts. Stir in the milk and carrots. Put 2 - 3 paper baking cases into each other, fill 2/3 with batter and place on a baking sheet.
- Bake in a preheated oven at 175 ° C top / bottom heat for approx. 25 - 30 minutes. Take out, let cool.
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