Low-fat carrot muffins

Ingredients for 15 servings:

• 100 g butter
• 200 g cane sugar
• 1 lemon(s), peel and juice
• 3 eggs
• 200 g flour
• 1 packet of baking powder
• 300 g carrot(s), grated
• 200 g oat flakes, fine
• 6 tbsp milk
• 125 g powdered sugar
• Orange juice or water

Instructions

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

-without nuts-

Cream the butter, sugar, and lemon zest until fluffy, then gradually add the eggs. Mix the flour with the baking powder and stir in. Mix the grated carrots and oats with the milk and lemon juice into the batter. If the batter is too dry, stir in a little more milk. Pour into muffin tins and bake at 180°C for about 30 minutes. Mix the icing sugar with the water or orange juice to form a thin glaze and spread on the muffins. If you like, you can top with sugar or marzipan carrots. You can, of course, omit the icing if you like. If you’re not watching your calories, you can use ground almonds or nuts instead of the oats. Oatmeal is also good, though.