Carrot Cheesecake Muffins

Name: Carrot Cheesecake Muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (Gr. M); 50 g Walnut kernels; 300 g Carrots; 125 g ground almonds (without skin); 150 g ground almonds (without skin); 1 Lemon; 1 Msp. Cinnamon; 75 g Double cream cheese; 2 tablespoons, yesterday Cornstarch; 100 g cold butter; 12 Paper baking cups (à 5 cm Ø)

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

Why do you have such a big mouth? So that I can nibble away the carrot cake with cream cheese filling and sprinkles with a bite!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (Gr. M)
50 g Walnut kernels
300 g Carrots
125 g ground almonds (without skin)
150 g ground almonds (without skin)
1 Lemon
1 Msp. Cinnamon
75 g Double cream cheese
2 tablespoons, yesterday Cornstarch
100 g cold butter
12 Paper baking cups (à 5 cm Ø)

Directions

1
Separate 2 eggs for the carrot dough. Beat the egg whites until stiff. Finely chop the walnuts. Peel, clean and grate the carrots. Mix carrots, except for 2 tbsp., egg yolks, walnuts, 125 g almonds, 100 g sugar, 2 tbsp. lemon juice and cinnamon with the whisks of the mixer. Fold in the beaten egg white.
2
For the filling, mix cream cheese, 50 g sugar, 1 egg, 2 tablespoons lemon juice and starch. For the crumbles, knead 150 g almonds, 75 g sugar and 100 g cold butter in pieces to form coarse crumbles. Mix in the remaining grated carrots.
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Place paper cups in the twelve troughs of a muffin tray. Fill in half the carrot dough. Add 1 tbsp. cream cheese mixture to each. Add the rest of the dough. Sprinkle with crumbles. Bake in a hot oven for 15-20 minutes. Take out, leave to rest for a short time and lift out of the trays. Let it cool down.
4
Cut twelve squares (approx. 15 cm each) from baking paper. Press them into the muffin baking trays using a suitable glass (approx. 3 cm Ø).