Rüblikuchen-Muffins as a lovingly prepared Easter recipe for brunch, holidays and family dinners
Easter Recipe

Carrot cake muffins

Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins. Grate carrots finely and do not stir the dough for long after adding the flour to keep the muffins loose. Walnuts or orange grate fit into the dough, applesauce can replace a small part of the oil.

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Total time 42 min
Calories 260 kcal
Servings 12 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

How to make carrot cake muffins

Grate the carrots finely and stir the dough for a short time after adding the flour to keep the muffins loose. Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins. Walnuts or orange grate fit into the dough, applesauce can replace a small part of the oil.

Easter Recipes Vegetables

Recipe

Carrot cake muffins

Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins. Grate carrots finely and do not stir the dough for long after adding the flour so that the muffins remain loose.

Ingredients

12 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 180 ° C / 350 ° F / gas mark 4 and line the muffin tray hollows with paper moulds. Grate the carrots finely, beat the eggs and mix the flour, almonds, baking powder and cinnamon in a second bowl.

  2. 2

    Prepare

    Grated carrots are mixed with eggs, oil and sugar, flour, almonds, cinnamon and baking powder are only briefly added and baked as muffins.

  3. 3

    Check for doneness

    Grate the carrots finely and stir the dough after adding the flour for a short time so that the muffins remain loose.

  4. 4

    Serve

    Place the muffins in the tray for five minutes, then cool completely on a wire rack, cover and serve without covering to keep the surface dry and the crumb juicy with carrots and almonds.

Kitchen know-how

Tips for Carrot cake muffins

Important for carrot cake muffins

Grate the carrots finely and stir the dough after adding the flour for a short time so that the muffins remain loose.

Variations

How to adapt this recipe

Walnuts or orange peel can fit into the dough, applesauce can replace a small portion of the oil.

Nutrition per serving

260kcal
32.0 gCarbohydrates
5.0 gProtein
13.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Carrot cake muffins

Weigh the carrots, prepare the flour and keep the ground almonds separately, and then start the main cooking process for the beet cake muffins.

Grate the carrots finely and stir the dough after adding the flour for a short time so that the muffins remain loose.

Allow the muffins to cool completely. Keep in mind when storing: Grate the carrots finely and do not stir the dough for long after adding the flour to keep the muffins loose. Cool creamy and dry pastry tightly.

Walnuts or orange peel can fit into the dough, applesauce can replace a small portion of the oil.

Keep cooking

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