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Lemony carrot muffins

updated

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Ingredients for 1 servings:

  • 300 g spelt flour, alternatively wheat flour
  • 300 g carrot(s)
  • 150 g sugar
  • 100 g butter
  • 50 g sunflower oil
  • 1 sachet of vanilla sugar
  • 1 sachet of baking powder
  • 150 g fruit yogurt (lime yogurt)
  • 2 m.-sized egg(s)
  • 50 g hazelnuts, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

easy, quick, for children, makes 18 pieces

Peel and finely grate the carrots. Cream the butter, sugar, and eggs until fluffy. Add the yogurt, oil, and vanilla sugar and mix. Slowly add the remaining ingredients and mix thoroughly. Fill muffin cups two-thirds full with the batter. Bake in the oven at 180 degrees Celsius (convection oven) on the middle rack for 25 minutes. Allow the muffins to cool on a wire rack and decorate with icing or powdered sugar, if desired. A glaze made with lemon juice and powdered sugar is perfect. Makes 18 muffins.

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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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