Ruffled carrot muffins

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 7-10 Tbsp Fat and breadcrumbs
  • 250 g Carrots
  • 200 g Sugar
  • 75 ml neutral oil (e.g. sunflower oil)
  • 200 g Applesauce
  • 2 Eggs (Gr. M)
  • 200 g Flour
  • 50 g ground almonds (without skin)
  • 1 package Baking Powder
  • 1 coated Tsp Cinnamon
  • 7-10 Tbsp Salt
  • 200 g Apricot Jam
  • 480 g white roll fondant
  • 7-10 Tbsp Cling film

Directions

  1. 1

    For the dough, grease the hollows of a muffin baking tray (12 hollows). Sprinkle with breadcrumbs. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel, wash and roughly grate the carrots.

  2. 2

    Mix with sugar, oil, apple sauce and eggs. Mix flour, almonds, baking powder, cinnamon and 1 pinch of salt. Add to the carrot mixture. Stir in briefly with the whisk of the mixer. Spread the dough into the bowls.

  3. 3

    Bake in a hot oven for about 20 minutes. Remove from the oven, allow to cool for approx. 5 minutes and remove from the trays. Let them cool down.

  4. 4

    Bring the jam briefly to the boil with 2 tablespoons of water. Spread the muffins with it all around. Divide the fondant into 12 equally sized pieces (cover each piece of fondant not needed with cling film to prevent it from drying out).

  5. 5

    First form into 40 cm long rolls, then roll out thin strips of approx. 80 cm length. Wrap the muffins loosely around them like a frill. Decorate with butterflies as desired.

Nutrition Facts

KCAL
470 kcal
CARBS
93 g
FATS
9 g
PROTEINS
4 g