Carrot-pistachio muffins (diabetics)

Name: Carrot-pistachio muffins (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Carrots; 3 Eggs (size M); 78 g Diabetic sweetness; 75 g Flour; 2 TEASPOONS Baking Powder; 1 knife tip Cloves powder; 1 knife tip Cinnamon; 50 g crushed pistachio kernels; 24 Paper muffin tray

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Carrots
3 Eggs (size M)
78 g Diabetic sweetness
75 g Flour
2 TEASPOONS Baking Powder
1 knife tip Cloves powder
1 knife tip Cinnamon
50 g crushed pistachio kernels
24 Paper muffin tray

Directions

1
Place 2 paper muffin tins in each of the recesses of a muffin tray with 12 troughs. Peel, wash and finely grate the carrots. Put the grated carrots in a cloth and squeeze out. Separate the eggs. Beat the egg white until stiff and chill.
2
Beat egg yolk and diabetic sweetener with the whisk of the hand mixer until frothy. Mix flour, baking powder, clove powder, cinnamon, pistachios, up to 1 teaspoon for decoration. Alternately fold the beaten egg whites into the egg cream and quickly fill into the muffin tins. Sprinkle the remaining pistachios on some of them. Bake in the preheated oven (electric: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes
3
BE still have to be calculated!!!!