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Carrot Muffins

Here is Inger Kløstad’s recipe for carrot muffins.

Carrot Muffins

(9 pcs.)

2 eggs

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.

To the case: Cute, but not sincere

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