Sweet Carrot Muffins

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Sweet Carrot Muffins
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
Ingredients
200 grams
3
3
small Egg yolks
90 grams
1 generous pinch
1 generous pinch
75 grams
ground Hazelnuts
1 teaspoon
75 grams
Pastry flour (Type 1050)
1
Muffin tin (12-well)
12

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.