Carrot muffins with sorrel

Carrot muffins with sorrel

Total: 50 Min. | Active: 30 Min.
Nutritional value / piece: 255 kcal
, Fat: 16 g
, Carbohydrate: 21 g
, Protein: 6 g

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.


12 pieces


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:

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Muffin mixture

15 g sorrel, washed thoroughly, dabbed dry
2 eggs
120 g sugar
50 g butter, melted, left to cool
1 dl milk
120 g carrots, finely grated
100 g light spelt flour
150 g ground almonds
¼ tsp salt
2 tsp baking powder


200 g cream cheese (e.g. Philadelphia)
50 g icing sugar
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12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases.

How it's done

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Muffin mixture

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.

To bake

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.

Good to know
Note: Whether raw, cooked or baked, wild herbs must always be washed thoroughly before being consumed!

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