John Myers
Juicy Carrot Muffins
The perfect juicy carrot muffins recipe with a picture and simple step-by-step instructions.
- 200 g Carrots
- 4 Eggs
- 120 g Sugar
- 25 g Potato flour
- 120 g Ground hazelnuts
- 120 g Ground almonds
- 0,5 tsp Cinnamon
- 0,5 Packs Baking powder
- Grate or chop the carrots, spread them out on a Zewa and let them dry for about three hours. (I only weighed the carrots after they had been peeled.)
- Separate the eggs, beat the egg whites until stiff and set aside.
- Mix the egg yolks with the sugar and add the carrots, hazelnuts, almonds, potato flour, baking powder and cinnamon and stir together as well.
- Fold in the egg whites.
- Pour the dough into the appropriate molds and bake at 180 degrees for 30 minutes.
- Bon appetit 🙂
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