Carrot muffins

  •  Download PDF

Preparation

100 g butter
175 g sugar
1 sachet of vanilla sugar
2 eggs
250 g almonds, ground
150 g white flour
2 tsp baking powder
1 pinch of salt
100 g carrots
100 g yogurt
Soften the butter and beat with the sugar and vanilla sugar until pale and fluffy. Add the eggs and continue to beat until the mixture has a creamy consistency. Mix the almonds, flour, baking powder and salt together and incorporate into the mixture. Stir in the jogurt and carrot.
(Pre-)heat cooking space to 160°C with Hot air
14 marzipan carrots
Spoon the mixture into the muffin cases. Top each muffin with a marzipan carrot. Put the muffins on the baking tray. Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Hot air 160°C for 35 Mins

Tips

With paper muffin cases, use two muffin cases, one inside the other, for each muffin for greater stability.

  • Baking tray
  • 12–14 muffin cases, ø6 cm
Quantity Ingredient
100 g carrots
2 tsp baking powder
1 sachet of vanilla sugar
1 pinch of salt
100 g yogurt
14 marzipan carrots
2 eggs
150 g white flour
250 g almonds
100 g butter
175 g sugar

Customer reviews

There are no customer reviews yet. Be the first to submit a review.