John Myers
Eggnog, Carrot and Cranberry Muffins
The perfect eggnog, carrot and cranberry muffins recipe with a picture and simple step-by-step instructions.
for the cast:
- 1 tbsp Lemon juice
- 250 g Flour
- 3 tsp Baking powder
- 80 g Ground hazelnuts
- 2 Pc. Eggs
- 125 g Brown sugar
- 1 packet Vanilla sugar
- 100 g Soft butter or margarine
- 1 tsp Bio lemon zest
- 125 ml Advocaat
- 175 ml Buttermilk
- 75 g Cranberries
- 125 g Powdered sugar
- 3 tbsp Advocaat
- Drizzle the grated carrots with lemon juice to prevent them from turning brown. Mix the flour, baking powder and ground hazelnuts together.
- Mix the eggs, sugar, vanilla sugar, lemon zest and butter for a few minutes until frothy. Mix in the flour mixture, alternating with eggnog and buttermilk, just briefly. Finally fold in the carrots and cranberries.
- Spread the dough on muffin molds and bake in the preheated oven at 180 degrees on the middle rack for about 25 minutes until golden yellow. Then let it cool down. Mix the ingredients for the topping and brush the muffins with them.
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