Juicy carrot and almond muffins

Name: Juicy carrot and almond muffins
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 2 medium size carrots (200 g); 2 Eggs (Gr. M); 125 g Sugar; 7-10 Tbsp Salt; 1⁄2 Tsp Cinnamon; 1⁄8 l neutral oil; 175 g Flour; 125 g ground almonds (without skin); 1⁄2 Package Baking Powder; 100 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 12

2 medium size carrots (200 g)
2 Eggs (Gr. M)
125 g Sugar
7-10 Tbsp Salt
1⁄2 Tsp Cinnamon
1⁄8 l neutral oil
175 g Flour
125 g ground almonds (without skin)
1⁄2 Package Baking Powder
100 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1⁄2 organic lemon
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Line the recesses of a muffin tray (for 12 pieces) with paper baking cups. Peel, wash and finely grate the carrots.
2
Beat the eggs, sugar, 1 pinch of salt and cinnamon with the whisk of the mixer for 2-3 minutes until fluffy. Stir in oil. Mix flour, almonds and baking powder and stir in briefly. Stir in the carrots.
3
Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes. Let the muffins cool down.
4
Mix icing sugar and lemon juice to a thick icing. Spread the muffins with it. Sprinkle the icing with lemon peel and let it dry.