Carrot walnut muffins

Carrot walnut muffins

Ingredients

  • 100 g carrots
  • 100 g walnuts
  • 300 g wheat flour
  • 1 packet baking powder
  • 150 g brown sugar
  • 1 level teaspoon ground ginger
  • 150 ml vegetable oil
  • 200 g sour cream
  • 2 eggs (medium)
  • 2 tablespoons lemon juice

Method


1. To prepare: Grease the muffin tin and dust with flour or place muffin cases into the moulds. Peel the carrots and grate very finely. Finely grind or chop the walnuts. Pre-heat the oven. Top/bottom heat: approx. 180°C;  convection ovens: approx. 160°C.


2. All-in-one dough: Mix the flour and baking powder in a mixing bowl. Add the ground carrots, ground or chopped walnuts and all other ingredients for the dough and use a food processor (with a stirring staff) to blend, first at low speed and then for 2 minutes at high speed to obtain a smooth dough. Divide the dough evenly between the muffin cases. Place the tin on the oven grid. Baking time: about 25 minutes.


3. Allow the muffins to rest in the tin for 10 minutes, then carefully remove and allow to cool on a cake rack.

 

Hints:  - Hazelnuts can be used instead of walnuts.

             - Well-wrapped, the muffins will remain tasty for 2-3 days.

 

Nutritions

  • Carbs
  • 32 g
  • 12 %
  • Fats
  • 21 g
  • 30 %
  • Protein
  • 6 g
  • 12 %
  • Kcal
  • 336
  • 17 %
  • Sat. fat
  • 3 g
  • 15 %

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