Carrot muffins

Ingredients for 1 servings:

• 250 g carrot(s)
• 1 lemon(s), grated peel and juice
• 200 g flour (type 405)
• 1 tsp baking powder
• ½ tsp ginger powder
• 150 g hazelnuts, ground
• 1 egg(s)
• 150 g sugar, brown
• 100 ml oil, neutral
• 200 g sour cream
• 150 g powdered sugar
• 2 tbsp lemon juice
• 12 pieces of marzipan (marzipan carrots)
• 12 paper baking cups

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

easy to make, to take away

Preheat the oven to 180°C. Place paper baking cups in the well of a muffin tin. Wash, peel, and finely grate the carrots. Drizzle with the lemon juice and mix in the lemon zest. Thoroughly combine the flour with the carrots, baking powder, ginger, and nuts. Lightly beat the egg in another bowl. Add the sugar, oil, and sour cream and mix well. Add the flour mixture and stir just until the dry ingredients are moistened. Pour the batter into the paper baking cups and bake in the oven (center, fan oven 160°C) for 20-25 minutes. Leave the muffins in the tin for another 10 minutes, then remove from the cups and let them cool thoroughly on a wire rack. Mix the powdered sugar with the lemon juice until smooth. Dip the top half of the muffins into the glaze and decorate with the marzipan carrots.