Carrot Cake Muffins with Hazelnut Brittle

Ingredients for 1 servings:

• 160 g brown sugar
• 160 g vegetable oil
• 2 eggs
• 200 g flour
• 200 g carrot(s)
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• ¼ tsp ginger powder
• ¼ tsp nutmeg, freshly grated
• 50 g butter, soft
• 180 g cream cheese
• 200 g powdered sugar
• some hazelnut brittle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for 12 pieces

Makes 12 muffins. Beat sugar, oil, and eggs in a bowl until creamy. Combine flour, baking powder, baking soda, and spices and add to the sugar-egg mixture. Finely grate the carrots (this works best in a food processor) and mix into the batter. If you like, you can also add grated nuts. Divide the batter between muffin cups and bake at 180 degrees Celsius for about 15-20 minutes. If the muffins don’t stick to the skewer when they’re cold, prepare the frosting. Beat butter and cream cheese until creamy and mix in the powdered sugar. Spread the batter onto the muffins using a piping bag (or a freezer bag with a small hole cut in the corner). Sprinkle with praline on top.