Pretty. Simple. Tasty….. and Healthy! 🥕🐰Before I went on holiday, I was busy in the kitchen and tried some Easter recipes , which I would like to share with you in the next weeks. During my holidays I can take the time to upload the recipes. I’m really looking forward to do that! Here would be my first recipe: CARROTS MUFFINS 🥕with healthy ingredients such as ground almonds, spelt wholemeal flour, carrots and lemon cream cheese topping! As always, you can find the recipe on my blog: Link in BIO! Happy Weekend to you! 🧡
- 100 gr. Grated Carrots
- 75 gr. Butter
- 75 gr. Xylit or cane sugar
- 2 pcs. Eggs
- 75 gr Wholegrain wholemeal flour
- 75 gr. Ground Almonds
- 1 Tsp. Baking Powder
- 1 Tsp. Cinnamon Powder
- 200 gr. Cream Cheese
- 75 gr. Butter zimmerwarm
- 50 gr. Powdered Sugar
- Green Food Paste
Preheat oven to 180 degrees (fan oven 160 degrees). Peel carrots and grate finely.
Mix the butter with sugar. Add eggs and continue stirring. Then add the ground almonds, flour, baking powder, cinnamon and carrots and mix well.
Place the mixture in a muffin tin and bake for 20 minutes. The best way to do this is to sample the sticks.
Remove and allow to cool.
For the frosting, mix the butter with the powdered sugar until you have a creamy consistency. Then add the cream cheese and lemon drops. Do not stir too firmly, otherwise the frosting will become too liquid. If it’s too liquid, you can put the frosting in the fridge for a short time to make it firmer again.
Then draw a fine line with the green food colouring somewhere at the edge of the spray pack and then fill with the cream cheese cream and spray on the topping.
I hope you enjoyed the recipe & I look forward to your comments on my carrot muffins and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!