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Carrot muffins with sorrel
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 255
  • Fat about 16g
  • Carbohydrates about 21g
  • Protein about 6g
This is needed
This is needed for 12 piece
Muffin mixture
  • 15 g sorrel, washed thoroughly, dabbed dry
  • 2 eggs
  • 120 g sugar
  • 1 dl milk
  • 150 g ground almonds
  • 120 g carrot, finely grated
  • 50 g butter, melted, left to cool
  • 100 g light spelt flour
  • 0.25 tsp salt
  • 2 tsp baking powder
Topping
  • 200 g cream cheese (e.g. Philadelphia)
  • 50 g icing sugar
Tools
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases.
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And that's how it's done
And that's how it's done
Muffin mixture
Roughly chop two-thirds of the sorrel, set aside the remainder for garnish. Using the whisk on a hand mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Mix in the butter, milk and chopped sorrel. Mix in the flour, almonds, salt and baking powder. Transfer the mixture to the prepared muffin tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool.
Topping
Thoroughly mix the cream cheese and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the muffins, garnish with the reserved sorrel.