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🍰 Carrot-Almond Muffins "Crown Jewels"

197 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 80 g Cane sugar
• 80 ml Rapeseed oil
• 125 ml Buttermilk
• 130 g small carrots (2 small carrots)
• 100 g small apples (1 small apple)
• 0.5 Lemon
• 200 g Whole wheat flour
• 70 g ground almond kernels
• 3 tsp Baking powder

Instructions

1. 1. Put the eggs and sugar into a large bowl.
2. 2. Whisk the mixture until frothy using the beaters of a hand mixer.
3. 3. Stir the oil into the egg-sugar mixture.
4. 4. Stir in the buttermilk.
5. 5. Wash the carrots.
6. 6. Remove the ends and peel the carrots.
7. 7. Grate the carrots finely using a box grater into a separate bowl.
8. 8. Peel the apple.
9. 9. Cut the apple into quarters.
10. 10. Core the apple.
11. 11. Grate the apple finely and add it to the carrots.
12. 12. Squeeze the lemon.
13. 13. Take one tablespoon of lemon juice.
14. 14. Mix the lemon juice with the grated apple and carrots.
15. 15. Put the flour, almonds, and baking powder into a bowl.
16. 16. Mix the dry ingredients.
17. 17. Stir the dry mixture quickly into the wet egg-sugar mixture.
18. 18. Gently fold in the grated carrots and apples using a whisk.
19. 19. Line the 12 cups of a muffin tin with paper liners.
20. 20. Fill the batter into the paper liners.
21. 21. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2-3).
22. 22. Bake the muffins for 20 to 25 minutes until golden brown.
23. 23. Carefully remove the muffins from the tin along with the paper liners.
24. 24. Place the muffins on a wire cooling rack.
25. 25. Let the muffins cool completely for 40 to 60 minutes.
26. 26. Serve the cooled muffins.

Nutrition per serving

• kcal: 197
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 18 g