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Muffins & Cupcakes

[Recipe] Carrot Muffins

These Karottenmuffins are the hit back! Nice nutty and fresh – fits well in the fall or?

Karotten-Krokant-Muffins

Ingredients

for 12 Muffins
125 ml sunflower oil
150 g sugar
2 Eggs
250 g carrots
50 g ground hazelnuts
100 g flour
1TSP baking soda
1/2 TSP cinnamon
1 MSP. Muscat
1 MSP. Salt

Topping
100 g butter
100 g cream cheese
3 EL icing sugar
1 1/2 EL orange juice

Brittle
2 EL hazelnuts
1 EL butter
1 EL sugar

Directions

Muffins
For the dough to be 125 ml sunflower oil, 150g of sugar and 2 Pitched eggs into a homogeneous mass.
Rub the peeled Mörhen to fine flakes and stir.
50 g ground hazelnuts, 100g flour, 1 TSP baking soda, 1/2 TSP cinnamon, 1 Mix pinch of nutmeg and salt.
Then stir in the dough.
Spread the batter to the muffin cups.
At 200 ° C about 20 Min. Bake.
Allow to cool.

Topping
100g butter, 100g cream cheese, 3 EL powdered sugar and 1 1/2 EL creamy stir orange juice.
Before applying to the muffins may again refrigerate.

Brittle
2 Coarsely chop nuts EL.
1 EL butter with 1 In a skillet over medium heat melt EL sugar.
Put the nuts and stir until golden brown.
Allow to cool.
Distribute then decorative on the muffins.

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