Carrot muffins
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 |
---|---|
2 | eggs |
100 g | yogurt |
150 g | white flour |
100 g | carrots |
175 g | sugar |
1 sachet of | vanilla sugar |
1 pinch of | salt |
2 tsp | baking powder |
14 | marzipan carrots |
100 g | butter |
250 g | almonds |
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