"Crown Jewels" Carrot-Almond Muffins
Ingredients
- 2
- 3 ounces
- ¼ cup
- ½ cup
- 2
- 1
- ½
- 7 ounces
- 2 ounces
- 3 teaspoons
Kitchen utensils
Preparation steps

Whisk together eggs and sugar in a bowl until foamy using a hand mixer. Mix in oil and buttermilk.

Peel carrots and grate finely on a box grater into a bowl.

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.

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.

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.

Remove muffins from tin and let cool on a wire rack 40-60 minutes before serving.
Health information
(Percentage of daily recommendation)
Calorie | 197 kcal | (9 %) | ||
Protein | 4 g | (4 %) | ||
Fat | 11 g | (9 %) | ||
Carbohydrates | 18 g | (12 %) | ||
Sugar added | 7 g | (28 %) | ||
Roughage | 3 g | (10 %) |
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0.3 μg | (2 %) | ||
Vitamin E | 3.6 mg | (30 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 2 mg | (17 %) | ||
Vitamin B₆ | 0.1 mg | (7 %) | ||
Folate | 22 μg | (7 %) | ||
Pantothenic acid | 0.4 mg | (7 %) | ||
Biotin | 5.1 μg | (11 %) | ||
Vitamin B₁₂ | 0.2 μg | (7 %) | ||
Vitamin C | 1 mg | (1 %) | ||
Potassium | 164 mg | (4 %) | ||
Calcium | 56 mg | (6 %) | ||
Magnesium | 39 mg | (13 %) | ||
Iron | 1.2 mg | (8 %) | ||
Iodine | 4 μg | (2 %) | ||
Zinc | 1 mg | (13 %) | ||
Saturated fatty acids | 1.2 g | |||
Uric acid | 19 mg | |||
Cholesterol | 40 mg |
