Here is Inger Kløstad’s recipe for carrot muffins.
60 g sugar
2 tsp vanilla sugar
200 g of fine white wheat
1 teaspoon of cinnamon
1 teaspoon of soda
½ teaspoon salt
approx. 250 g reed carrot
200 g crushed pineapple or cracked apples
50 g of raisins
50 g hazelnuts
50 g light margarine
Whip egg and sugar for egg dose, add the other ingredients and mix well together (or use a kitchen machine).
Cook in large muffin molds in the middle of the oven at 180 ° for approx. 25 min.
This dough can also be baked as a cake. Then use a cake mold (about 22 cm in diameter) and cook it at the same temperature for approx. 30 min.
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