John Myers
Ingredients for 1 servings:
- 250 g carrot(s), finely grated
- 200 g almonds, ground
- 60 g spelt flakes
- 5 eggs, separated
- ½ pack of baking powder
- 200 g raw cane sugar
- ½ tsp cinnamon powder
- 1 pinch of salt
- 2 cl rum
- 1 tbsp potato flour
- ½ lemon(s), juice
- 200 g powdered sugar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Children love them, for about 20 muffins
Beat the egg whites until stiff peaks form. Combine the grated carrots, almonds, spelt flakes, egg yolks, baking powder, sugar, cinnamon, salt, rum, and potato flour. Then carefully fold in the beaten egg whites. Line a muffin tin (you’ll need two) with paper baking cups and fill with the batter (since it doesn’t rise much, you can fill it to the top). Preheat the oven to 180°C (top/bottom heat) and bake the muffins for about 25-30 minutes. Mix the powdered sugar and lemon juice to make a glaze and spread it over the muffins. Tip: Sprinkle with sugar pearls or sugar confetti, if desired.
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