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- Carrot and ham muffins
Carrot and ham muffins
Nutrition facts per serving:
- Energy in kcal about 270
- Fat about 16g
- Carbohydrates about 22g
- Protein about 9g
This is needed
This is needed
for 12 pieces
Batter
- 2 cups light spelt flour (250 g)
- 0.5 cup sunflower oil (1 dl)
- 3 fresh egg
- 1 cup sour single cream (200 g)
- 1 cup rolled oats (100 g)
- 1 tbsp sugar
- 2 tsp baking powder
- 0.75 tsp salt
Carrots
- 3 carrots
- 100 g Appenzeller cheese
- 80 g ham cubes
Tools
View these products
- 12-hole muffin tin (each hole approx. 7 cm in diameter), Bowl, Flat grater, Measuring cup, Oven mitts, Peeler, Tablespoon, Teaspoon, Timer, Whisk, Kitchen scales, Muffin paper cases, Cooling rack
And that's how it's done
And that's how it's done
Preparation
Place the paper cases in the muffin tin.
Batter
Pour the sour single cream into a measuring cup, rinse out and dry the pot, use as a measuring cup. Add the oil and eggs, mix well. Mix the flour, oats, sugar, baking powder and salt in a bowl. Pour in the egg mixture, mix.
Carrots
Peel the carrots if necessary, finely grate the carrots and cheese. Mix the diced ham and 3/4 of the grated carrot & cheese into the batter. Transfer the mixture to the prepared tin. Scatter the remainder of the carrot and cheese on top.
To bake
Approx. 30 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 completely on a rack.
