Sweet Carrot Muffins
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
124
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams carrots
- 3 small egg whites
- 3 small egg yolks
- 90 grams sugar
- 1 generous pinch Ground clove
- 1 generous pinch cinnamon
- 75 grams ground Hazelnuts
- 1 tsp Baking powder
- 75 grams Pastry flour (Type 1050)
- 1 Muffin tin (12-well)
- 12 Paper cupcake liners
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners. Peel and finely grate the carrots. Beat the egg whites until stiff.
2.
Beat the yolks with the sugar and 3 tablespoons warm water until creamy, stir in the carrots. In a bowl, mix cloves, cinnamon, nuts, baking powder and flour and fold into the batter, alternating with the egg whites.
3.
Spoon into the tin and bake until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Cool 5 minutes in the pan, then remove and cool on a wire rack.
