Carrot muffins
Get in the mood for Easter with these delicious carrot muffins. These little treats look and taste super cute. These muffins will bring spring to your Easter table. It's time for a delicious Easter full of sweet delights and indulgent moments with our delicious carrot muffins!
Preparation time 20 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 12 muffins
For the muffins
- 200 g carrots
- 125 g soft butter
- 150 g sugar
- 1 sachet vanilla sugar
- 2 eggs
- 250 g flour
- 2 tsp baking powder
- 75 ml orange juice
For the decoration
- 130 g powdered sugar
- Lemon juice
- 12 decorative carrots
- chopped pistachios
Preparation
- Peel the carrots and chop into small pieces using a multi-shredder.
- Place the butter, sugar and vanilla sugar in a bowl and beat with a hand mixer.
- Gradually stir in the eggs.
- Mix the flour and baking powder in a separate bowl.
- Add the egg and butter mixture and mix well.
- Add the orange juice to the batter and mix well with a hand mixer.
- Add the carrots and fold in.
- Preheat the oven to 180 degrees top/bottom heat or 160 degrees fan-assisted.
- Divide the batter evenly into muffin tins. Approx. 2 teaspoons per muffin.
- Bake the muffins for approx. 30 minutes.
- Then leave the muffins to cool completely.
- Mix the powdered sugar and lemon juice.
- Now add a teaspoon of icing to each muffin and spread.
- Now place a decorative carrot and a few chopped pistachios on top.
- Muffins can be kept for up to 3 days.
