Sweet Carrot Muffins

Ingredients

• 200 g carrots
• 3 small egg whites
• 3 small yolks
• 90 g sugar
• 1 tsp cloves powder
• 1 tsp cinnamon
• 75 g ground hazelnuts
• 1 tsp Baking powder
• 75 g wheat flour (Type 1050)
• 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. Peel and finely grate the carrots. Whisk the egg whites until stiff.

2. 2.

   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 flour together, then alternately fold the meringue into the batter.

3. 3.

   Fill the cups with batter. Bake in a preheated oven at 180°C fan for about 20 minutes. Remove, let muffins rest in the tin for another 5 minutes, then lift out and cool.