Sweet Carrot Muffins
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.
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.
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.