in Recipes

Carrot muffins

updated

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Ingredients for 1 servings:

  • 100 g carrot(s)
  • 125 g butter, soft
  • 100 g sugar
  • 2 packets of vanilla sugar
  • 2 eggs
  • 100 g flour (wholemeal, spelt or wheat)
  • ½ pack of baking powder
  • 100 g hazelnuts, ground
  • 1 bag/s pistachios, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Prepare the carrots: peel, wash, and finely grate. Cream the butter, sugar, and vanilla sugar until fluffy. Gradually beat in the eggs. Sift the flour with the baking powder and mix in, then carefully fold in the carrots and ground hazelnuts. Place paper baking cups in muffin cups and fill each with 1 heaped tablespoon of batter. Sprinkle with pistachios and bake. Baking temperature: 175°C (350°F). Baking time: 25 minutes. Leave in the pan for another 5 minutes after baking, then remove and let cool on a wire rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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