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I suggest you make soft carrot-almond muffins with a slight orange flavor. Recipe from an Italian website, I changed a little bit. Original title: "di Tortine carote, arance e mandorle".
Ingredients for Carrot-almond muffins
- Sugar - 80 g
- Flour - 100 g
- Vegetable oil - 30 ml
- Chicken egg - 2 PCs
- Leavening agent - 8 g
- Carrots - 100 g
- Almonds - 100 g
- Orange - 1 piece
- Vanilla sugar - 1 package.
- Starch - 30 g
Step by step instruction of cooking Carrot-almond muffins
Beat eggs with sugar and vanilla sugar until fluffy foam.
Continuing to whisk, pour in vegetable oil and orange juice.
Add chopped orange zest, ground almonds and grated carrots, pre-pressing out the juice (I used carrot cake). Mix thoroughly.
Enter sifted with starch and baking powder and the flour. Mix (you can use a mixer).
The dough of medium thickness.
Put the dough into molds 2/3 (silicone I smeared). Bake in preheated to 180 C oven until Golden brown (20-30 minutes, focus on your oven). Readiness check wooden skewer.
The finished muffins to cool on a wire rack.
Before serving, if desired, sprinkle with powdered sugar.