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Carrot cake muffin with sunflower seed flour

Ingredients:

-  2 eggs
-  1 or 2 tsp five-spice powder
-  1 handful of raisins, cut into small pieces
-  130 g sugar
-  1 carrot, grated
-  500 g mascarpone
-  10 g of vanilla sugar
-  100 g butter, melted
-  5 tsp vanilla sugar
-  1 packet of baking powder
-  2 eggs
-  100 g butter, melted
-  130 g sugar
-  1 packet of baking powder
-  10 g of vanilla sugar
-  1 handful of raisins, cut into small pieces
-  500 g mascarpone
-  1 or 2 tsp five-spice powder
-  5 tsp vanilla sugar
-  1 carrot, grated
-  2 eggs
-  130 g sugar
-  10 g of vanilla sugar
-  1 or 2 tsp five-spice powder
-  1 carrot, grated
-  100 g butter, melted
-  1 packet of baking powder
-  1 handful of raisins, cut into small pieces
-  500 g mascarpone
-  5 tsp vanilla sugar

Mix eggs and sugar in a large bowl and beat them until they are foamy. Add the melted butter, the five-spice powder, the grated carrot, the baking powder, the sunflower seed flour, and the raisins. Add 2 teaspoons of honey to prevent color shifting. (Otherwise, the muffins would turn greenish because of the added sunflower seed flour. By the way, this phenomenon is perfectly natural and does not affect the taste or the quality of the muffins.) Mix them well with a hand mixer.


Heat the oven to 160°C on fan-forced mode, and prepare the muffin tray with liners. Divide the batter evenly among 12 muffin liners. Bake for 30 minutes then remove them from the oven and let them cool down. To prepare the cream mix the mascarpone with five teaspoons of vanilla sugar and 6 teaspoons of walnut butter. Spread it evenly on the muffins upon serving.