"Crown Jewels" Carrot-Almond Muffins
"Crown Jewels" Carrot-Almond Muffins - Mini cake with maximum enjoyment factor
Healthy, because
Even smarter
Nutritional values
Grated carrots and apples not only make the muffins super juicy, they also provide an extra portion of vitamins. And because rapeseed oil instead of butter makes the dough smooth, the proportion of saturated fatty acids is also within a favourable range.
Anyone planning a child's birthday party has a lot to prepare. So it makes sense to bake the muffins in stock and simply freeze them until the big event!
(Percentage of daily recommendation)
| Calorie | 197 cal. | (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 K | 7.2 μg | (12 %) | ||
| 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 | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 eggs
- 3 ozs cane sugar
- ¼ cup Canola oil
- ½ cup Buttermilk
- 2 carrots
- 1 Apple
- ½ lemon
- 7 ozs Whole wheat flour
- 2 ozs almonds
- 3 tsps cream of tartar
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.
