Summary

Ingredients

• 60 g butter
• 200 g whole wheat flour
• 50 g oat flakes, tender
• 10 g bakin powder
• 50 g raw cane suar
• 1 packet vanilla sugar
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) salt
• 150 g carrot (s)
• 150 g yourt
• 50 ml milk
• 2 egg (s)

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat (convection: 180 ° C, gas: level 3 - 4).
2. Finely grate the carrots. Melt the butter, let cool a little.
3. In a bowl, mix whole wheat flour, oatmeal, baking powder, cane sugar, vanilla sugar, cinnamon and salt well. Then mix in the grated carrots. In another bowl, mix the yoghurt with the milk, eggs and melted butter, ideally with the hand blender. Slowly stir the yogurt mixture into the flour mixture, but only until all the ingredients are combined.
4. Grease a muffin tin or insert paper liners and distribute the dough in the hollows. Put the tray in the hot oven and bake the muffins for about 20 minutes until they tear open at the top and turn slightly brown around the edges.
5. Take out of the oven and let rest in the tin for about 5 minutes. Then remove from the wells and let cool down completely on a wire rack.