Hearty Muffins
with carrots & hazelnut
Menu part: Main course
Diet:
vegetarian
Ingredients for 10 Persons
- 800 g Wholemeal spelt flour
- 200 g Ground hazelnuts
- 20 g Tartar baking soda
- 400 g Sugar
- 20 g Vanilla sugar
- 10 g Grates lemon peel
- 20 ml Lemon juice
- 5 g Salt
- 1 pinch Turmeric
- 200 ml Oil
- 700 ml frischli Organic Oat Creme Cuisine
- 200 g Grated carrot
Preparation
- Put all dry ingredients to a bowl and mix well.
- Add carrots, lemon juice, oil and frischli Organic Oat Creme Cuisine and stir well.
- Fill into muffin cups right away and bake at 160 °C for approx. 25 minutes.
IMPORTANT NOTE: Vegan doughs are baked at a relatively low temperature. Due to the absence of eggs, they do not brown as much, but those who prefer browning can add some almond paste or marzipan. Doughs with baking soda must be baked right away, as the leavening power decreases rather quickly.
