Carrot Cake Muffins (according to Ottolenghi)
Tags:
alcohol-free
lactose-free
vegetarian
Description
How can you eat cake like this without having a guilty conscience? Well, we simply bake in healthy vegetables. Clever, huh? Well, let's forget about the sugar in the cake for a moment. It might contribute a little bit to the enjoyment of the muffins, so we shouldn't leave it out completely. Then add walnuts, coconut flakes, cinnamon and cloves and the flavour is perfect! Mmh, who can resist that?
Zutaten für
For the muffins
200
ml
oil
270
g
sugar
1
egg
1
egg yolk
50
g
walnuts
50
g
coconut flakes
2
carrots (about 70g each)
160
g
flour
0.5
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
baking soda
0.5
Teaspoon(s)
cinnamon, ground
0.3
Teaspoon(s)
clove, ground
2
egg whites
1
Pinch(es)
salt
Preparation
Prepare the muffins
1
Mix the oil and sugar in a bowl for about one minute.
2
Whisk the egg and egg yolk and slowly add to the oil and sugar mixture while stirring.
3
Chop the walnuts, grate the carrots and carefully fold in both with the grated coconut, alternating with the dry ingredients (flour, baking powder, baking soda, spices).
4
Preheat oven to 160°C convection air. Beat egg whites with a pinch of salt until stiff, carefully fold into the mixture and then divide evenly between the moulds.
5
Bake for 35 minutes. Test in between.
Zutaten für
For the muffins
200
ml
oil
270
g
sugar
1
egg
1
egg yolk
50
g
walnuts
50
g
coconut flakes
2
carrots (about 70g each)
160
g
flour
0.5
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
baking soda
0.5
Teaspoon(s)
cinnamon, ground
0.3
Teaspoon(s)
clove, ground
2
egg whites
1
Pinch(es)
salt
