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Carrot muffins with yogurt and orange juice

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Ingredients for 1 servings:

  • 250 g carrot(s), peeled and grated
  • 250 g flour, type 1050
  • 3 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 100 g sugar
  • 100 g butter
  • 150 ml orange juice
  • 100 g yogurt
  • 30 g almonds or hazelnuts, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and moist, for 12 muffins

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Combine flour, baking powder, and salt. Whisk eggs. Stir in orange juice, sugar, butter, and yogurt. Add the flour mixture. Then add the grated carrots. Fill muffin cups and sprinkle with chopped almonds or hazelnuts. Bake on the second rack from the bottom for 30 minutes to ensure the muffins are still moist.

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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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