EatSmarter exclusive recipe

"Crown Jewels" Carrot-Almond Muffins 

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


Preparation:15 min
Ready in:80 min
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


For pieces

9 ouncesCane sugar
¾ cupsCanola oil
1 ½ cupsButtermilk
1 ½Lemons
21 ouncesWhole-wheat flour
6 ouncesalmonds
9 teaspoonsCream of tartar

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


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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. 


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