EatSmarter exclusive recipe

"Crown Jewels" Carrot-Almond Muffins 

"Crown Jewels" Carrot-Almond Muffins - "Crown Jewels" Carrot-Almond Muffins - Mini cake with maximum enjoyment factor
"Crown Jewels" Carrot-Almond Muffins - Mini cake with maximum enjoyment factor

(0)

Calories:197 kcal
Difficulty:easy
Preparation:15 min
Ready in:80 min
Vegetable
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories197 kcal(10%)
Protein4 g(8%)
Fat11 g(14%)
Carbohydrates18 g(7%)
Added Sugar7 g(8%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For pieces

2Egg
3 ouncesCane sugar
¼ cupsCanola oil
½ cupsButtermilk
2Carrots
1Apples
½Lemons
7 ouncesWhole-wheat flour
2 ouncesalmonds
3 teaspoonsCream of tartar
Advertisement
Advertisement

Kitchen Utensils

1 Measuring cups, 1 Mixing bowl, 1 Bowl, 1 Peeler, 1 Tablespoon, 1 Citrus juicer, 1 Small knife, 1 Hand mixer, 1 Muffin tin, 1 Baking cup, 1 Box grater, 1 Rubber spatula

Directions

Display mode:
1 Whisk together eggs and sugar in a bowl until foamy using a hand mixer. Mix in oil and buttermilk.
2 Peel carrots and grate finely on a box grater into a bowl.
3 Peel apple, then quarter, core and cut into fine dice. Squeeze out lemon juice and mix 1 tablespoon lemon juice with the apple and carrots. 
4 Mix together the flour, almonds and baking powder in another bowl. Quickly stir into the egg-sugar mixture, then fold in the carrot-apple mixture with a whisk.
5 Line 12 wells of a standard muffin tin with paper baking cups and divide the batter among the cups. Bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, 20-25 minutes.
6 Remove muffins from tin and let cool on a wire rack 40-60 minutes before serving. 
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags