Carrot and Apricot Muffins

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Carrot and Apricot Muffins
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
12
For the muffins
8 dried Apricot
1 carrot
2 eggs
50 grams Whipped cream
4 Tbsps cane sugar
3 Tbsps raisins
50 grams chopped almonds
2 tsps grated Orange peel
150 grams Whole wheat flour
2 tsps Baking powder
½ tsp baking soda
Also
1 Muffin tin (12-well)
soft butter (for muffin tin)
For the garnish
4 Tbsps Apricot jam
Corn flakes
How healthy are the main ingredients?
Whole wheat flourWhipped creamalmondraisinsApricotcarrot

Preparation steps

1.

For the muffins, cut the apricots into thin strips. Peel carrot and finely grate. Beat eggs with sugar, whisk in creme fraiche and stir in grated carrot, raisins, apricots strips, chopped almonds and orange peel.

2.

Mix flour, baking powder and baking soda in another bowl and stir briefly with the egg mixture until all dry ingredients are moist.

3.

Coat wells of muffin tin with butter, spread the batter in the wells and bake on middle rack in preheated oven 180°C (approximately 350°F) until golden, 20-25 minutes.

4.

For the garnish, mix apricot jam with about 2 tablespoons water in a small saucepan and heat until warmed. Pass through a sieve.

5.

Let the muffins cool slightly int the tin, then remove from the wells and allow to cool completely. Top the cooled muffins with jam, sprinkle with cornflakes and press it down slightly to adhere.