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Carrot muffins

April 15, 2012

Last weekend’s “Sunday’s Seven” was supposed to be all about easter treats. I had planned on writing a beautiful post, but when I sat down in the evening after a wonderful but also very long and exhausting easter day I realized that blogging felt like a commitment. It wasn’t fun anymore but something that had to be done, one of those tasks on my to-do list. So I decided to skip blogging last sunday and to write a belated easter post today – without the feeling of having to do this, but writing it because I’ve got something I want to write about.

In my opinion, blogging doesn’t make sense if you sit down and try to think of something you could write about. You have to be passionate about whatever you share. So the thing I want to share with you today is a recipe for these cuties:

Remember these adorable carrot muffins I made last year for easter breakfast? Well, I made them once again this year (and probably will be making them again next year), because they’re so good! Healthy (in comparison to other cakes), soft, juicy and nutty with a hint of cinnamon. They’re just perfect for breakfast. Or simply as a snack when having a coffee … or at any other time of the day πŸ˜‰

Carrot muffins (adapted from chefkoch.de)
makes about 12-15 muffins
Ingredients:
4 egg whites
4 egg yolks
120g brown sugar
3 tbsps. water, heated to boiling
250g (about 2 cups) grated carrots
100g ground hazelnuts
100g flour
2 good pinches cinnamon
1 tsp. baking powder

for decorating:
about 120g icing sugar
a few tbsps. water
12-15 small marzipan carrots

  • Preheat oven to 160 degrees C. Line a cupcake tin with cupcake liners.
  • Put egg yolks and sugar into a bowl, add hot water and whisk until pale and creamy.
    Carefully fold the shredded carrots into the egg mixture.
  • In another bowl, combine ground hazelnuts, flour, cinnamon and baking powder. Then put the dry ingredients into the bowl with the egg-carrot mixture and mix carefully.
  • Beat egg whites until firm and then fold them into the batter as well.
  • Fill the batter into the cupcake liners and bake for 20 minutes or until a toothpick inserted comes out clean. Let the muffins cool a little before icing.
  • Put icing sugar into a small bowl and add water spoon by spoon until the icing has the right consistency. It should be liquid but still rather viscous, not watery.
  • Decorate the muffins with icing and put a marzipan carrot on top of each.

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