Sweet carrot muffins

Name: Sweet carrot muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Carrots; 2 TABLESPOONS Lemon juice; 6 Eggs (Gr. M); 250 g sugar, 1 pinch of salt; 1 package Vanillin sugar; 100 g crushed almonds; 100 g ground hazelnuts; 50 g flour, 1/2 teaspoon baking powder; 50 g tender oats; 125 g Icing sugar; 7-10 Tbsp z. e.g. flaked almonds, mixed pistachios, colourful sugar writing, sugar pearls and chocolate lentils; 1 small freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Carrots
2 TABLESPOONS Lemon juice
6 Eggs (Gr. M)
250 g sugar, 1 pinch of salt
1 package Vanillin sugar
100 g crushed almonds
100 g ground hazelnuts
50 g flour, 1/2 teaspoon baking powder
50 g tender oats
125 g Icing sugar
7-10 Tbsp z. e.g. flaked almonds, mixed pistachios, colourful sugar writing, sugar pearls and chocolate lentils
1 small freezer bag

Directions

1
Grease an Easter motif baking tin with 6 wells or a muffin baking tray. Peel, wash and grate carrots. Sprinkle with lemon juice. Separate the eggs. Beat egg yolks, sugar, salt and vanilla sugar until creamy. Mix almonds, nuts, flour and baking powder and stir in. Stir in oat flakes and carrots. Beat the egg white until stiff and fold in portions
2
Fill half the dough into the baking tin. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 15 minutes. Turn the carrot muffins onto a cake rack and let them cool down
3
Grease the baking tin again and fill in the remaining dough. Bake at the same temperature for 12-15 minutes. Turn out onto a cake rack and let it cool down
4
Mix icing sugar and 1-2 tablespoons of water to make a glaze. Pour into a freezer bag and cut off a small corner. Decorate the carrot muffins with icing sugar and decorate as you like with almonds, pistachios and sweets. Let the icing dry