Carrot Almond Muffins "Crown Jewels"

Ingredients

• 2 Eggs
• 80 g cane sugar
• 80 ml Rapeseed oil
• 125 ml buttermilk
• 130 g small carrots (2 small carrots)
• 100 g small apples (1 small apple)
• 0.5 lemon
• 200 g Whole Wheat Flour
• 70 g ground almonds
• 3 tsp baking powder

Instructions

1. 1.

   Beat eggs and sugar in a bowl until frothy with a hand mixer. Stir in oil and buttermilk.

2. 2.

   Wash, peel, and grate carrots finely into a bowl using a box grater.

3. 3.

   Peel, quarter, core, and grate the apple. Squeeze lemon juice and mix 1 tbsp of it with the apple shreds.

4. 4.

   Whisk flour, almonds, and baking powder together. Quickly fold this dry mixture into the egg-sugar batter. Fold in carrot and apple shreds with a whisk.

5. 5.

   Line 12 muffin cups with paper liners and fill each with batter. Bake at 180 °C (160 °C fan, gas: level 2‑3) for 20‑25 minutes until golden brown.

6. 6.

   Remove muffins from the pan using the paper liners. Cool on a wire rack for 40‑60 minutes before serving.