John Myers
Ingredients for 12 servings:
- 200 g carrot(s)
- 300 g wheat flour, type 1050
- 2 tsp cream of tartar baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- ¼ tsp cinnamon
- 2 eggs
- 125 ml rapeseed oil
- 80 g cane sugar
- 1 packet of vanilla sugar
- 250 ml yogurt, vanilla
- 4 tbsp almonds, chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
loose and juicy
Wash, peel, and finely grate the carrots. Combine the flour with the baking powder, baking soda, sea salt, and cinnamon. Briefly whisk the eggs. Stir the rapeseed oil, raw cane sugar, vanilla sugar, and vanilla yogurt into the beaten eggs. Add the flour mixture and mix all ingredients briefly. Then stir in the grated carrots. Pour the batter into a greased muffin tin or paper baking cups and sprinkle with the chopped almonds. Bake in a preheated oven at 200°C for about 25 minutes.
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