Carrot Muffins with poppy seeds
Carrot muffins with poppy seeds are a recipe featuring fresh ingredients from the muffin category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g carrots
- 150 g soft butter
- 150 g cane sugar
- 2 Eggs
- 1 tsp untreated grated lemon zest
- 1 tbsp Lemon Juice
- 1 tsp cinnamon
- 0.25 tsp clove powder
- 200 g Flour
- 3 tsp baking powder
- 100 g ground hazelnuts
- 50 g ground poppy seeds
- 100 ml milk
- powdered sugar (for dusting)
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat.
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2.
Peel and finely grate the carrots. Beat the butter with the sugar until fluffy. Add the eggs one at a time, beating after each addition, then fold in the lemon zest, juice, cinnamon, and clove powder. Mix the flour with baking powder, ground nuts, and poppy seeds, then alternately stir into the batter with milk.
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3.
Oil the muffin pan slots or place two paper liners per slot.
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4.
Fill the muffin cups and bake in the preheated oven for 25-35 minutes.
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5.
Remove muffins from the oven, let them cool briefly in the pan, then transfer to a wire rack to cool completely.
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6.
Serve dusted with powdered sugar.
