Muffin Nests

Name: Muffin Nests
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Carrots; 2 Eggs (size M); 125 g Sugar; 7-10 Tbsp Salt; 1/2 TEASPOON Cinnamon; 125 ml Sunflower oil; 175 g Flour; 1/2 package Baking Powder; 125 g crushed almonds; 250 g Double cream cream cheese; 2-3 TABLESPOONS Icing sugar; 3 TABLESPOONS Coconut yoghurt; 7-10 Tbsp Sugar eggs; 12–24 Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Carrots
2 Eggs (size M)
125 g Sugar
7-10 Tbsp Salt
1/2 TEASPOON Cinnamon
125 ml Sunflower oil
175 g Flour
1/2 package Baking Powder
125 g crushed almonds
250 g Double cream cream cheese
2-3 TABLESPOONS Icing sugar
3 TABLESPOONS Coconut yoghurt
7-10 Tbsp Sugar eggs
12–24 Paper baking cups

Directions

1
Peel, wash and finely grate the carrots. Beat eggs, sugar, 1 pinch of salt and cinnamon for 2-3 minutes with the whisk of the hand mixer until creamy. Stir in oil in a thin stream. Mix flour, baking powder and almonds and stir in. Fold in carrots with a rubber spatula
2
Line a muffin tray (12 troughs) with 1 paper cups each. Spread the dough into the muffin cups. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven and let cool down for approx. 15 minutes. Remove the muffins from the baking tin and let them cool down on a cake rack
3
Mix the cream cheese with the whisk of the hand mixer until smooth. Add icing sugar and whisk with the whisk of the hand mixer until thick and creamy. Fold in yoghurt. Spread the cream on the muffins and decorate with small sugar eggs
4
waiting time approx. 1 1/2 hours