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Good carrot cake is always in demand here. Even the kids love carrot cake. For a change, I've transformed it into handy muffins. They are delicious with or without a topping, so you'll find something to suit all tastes. What's more, they will last for up to a week in the fridge.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases.
How it's done
Roughly chop two-thirds of the sorrel, set aside the remainder for garnish. Using the whisk on a hand mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Mix in the butter, milk and chopped sorrel. Mix in the flour, almonds, salt and baking powder. Transfer the mixture to the prepared muffin tin.
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool.
Thoroughly mix the cream cheese and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the muffins, garnish with the reserved sorrel.
|Note:||Whether raw, cooked or baked, wild herbs must always be washed thoroughly before being consumed!|
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