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 %