Carrot muffins with sorrel

Name: Carrot muffins with sorrel
Prep time: 30 min
Total time: 50 min
Yield: 12
Ingredients: 2 tsp baking powder; 150 g ground almonds; 100 g light spelt flour; 50 g icing sugar; 120 g sugar; 50 g butter; 2 eggs; 200 g cream cheese; 1 dl milk; 120 g carrots; 15 g sorrel; ¼ tsp salt

desserts Baking sweet summer

Total: 50 min. | Active: 30 min.

vegetarian

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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.

Claudia - stylingqueen

Ingredients

for 12 pieces

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

Topping
200 g	cream cheese (e.g. Philadelphia)
50 g	icing sugar

How it's done

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.

Topping

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.

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