Carrot Muffins

Ingredients

• 200 g carrots
• 3 egg whites
• 3 yolks
• 90 g sugar
• 1 tsp cloves powder
• 1 tsp cinnamon
• 50 g chopped hazelnuts
• 50 g chopped walnuts
• 1 tsp Baking powder
• 50 g whole wheat flour
• 25 g wheat flour
• 1 muffin tin (with 12 cavities)
• 12 paper muffin cups

Instructions

1. 1.

   Place the paper muffin cups into the cavities of the muffin tin. Preheat the oven to 180°C fan.

2. 2.

   Peel and finely grate the carrots. Whisk the egg whites until stiff peaks form. Beat the yolks with sugar and 3 tbsp warm water until creamy, then fold in the grated carrots. Mix cloves powder, cinnamon, nuts, baking powder and both flours together and alternately fold into the batter with the beaten egg whites. Spoon the batter into the cups. Bake in the preheated oven for about 25 minutes. Remove, let the muffins rest in the tin for 5 more minutes, then lift them out and cool.