Carrot Muffins recipe Quick homemade Carrot cake Muffins

Carrot Muffins recipe Quick homemade Carrot cake Muffins

Makes 12 pieces 100 g diet margarine (e.g. from Becel) 1 small egg (KI. S) 125 g fructose 375 ml buttermilk 1 tbsp lemon juice 200 g grated carrots 170 g flour 150 g whole wheat flour 2 teaspoons baking powder a little ginger 50 g ground hazelnuts For garnish: • 20 g grated hazelnuts

Preheat the oven to 200 degrees (gas 3, convection 180 degrees). Grease the muffin pan.

Diet margarine melts. ZEir in the whisk, fructose, diet margarine, buttermilk, lemon juice and carrots and mix well. Mix the flour, wholemeal flour, baking powder, ginger and hazelnuts, add and carefully fold in.

Fill the dough into the muffin tin and bake in the preheated oven, 2nd rack from the bottom, for about 35 minutes.

Let the muffins rest for about 5 minutes, remove them from the mold and let cool on a wire rack. Sprinkle with shaved hazelnuts.

Preparation time: approx. 30 min. Baking time: approx. 35 min. Per piece: approx. 235 kcal / 980 kJ E: 5 g, F: 10 g, KH: 31 g

Carrot Muffins recipe Quick homemade Carrot cake Muffins


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