Name: Juicy carrot and nut muffins with crumble
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4 serving
Cuisine: European
Ingredients: 150 Gramm Carrots (2 pieces); 1 Esslöffel Linseed; 3 Esslöffel Water; 200 Gramm Flour; 55 Gramm Cane sugar; 2 Teelöffel Baking powder; 1 Teelöffel finely chopped ginger; 1 Teelöffel Cinnamon; 1 Teelöffel Carnations; 1 Prise(n) Salt; 80 Gramm Seeberger nut kernel mix; 100 Milliliter Neutral olive oil; 180 Milliliter (Vegetable) milk; 100 Gramm Applesauce; 1 Teelöffel Lemon juice; 40 Gramm Margarine (for the nut crumble); 40 Gramm Flour (for the nut crumble); 3 Esslöffel Nut kernel mix, roughly chopped (for the nut crumble); 2 Esslöffel Sugar (for the nut crumble); 1 Teelöffel Cinnamon (for the nut crumble)

Fancy some delicious carrot and nut muffins? These carrot and nut muffins with crispy crumble are quick to make and the ideal treat for in between meals. Easy to prepare and irresistibly delicious!

Total Duration:
27 Min
Preparationtime:
12 Min
Cookingtime:
15 Min
Portions:
4

Ingredients

150 g Carrots (2 pieces)
1 tbsp Linseed
3 tbsp Water
200 g Flour
55 g Coarse cane sugar - unrefined
2 tsp Baking powder
1 tsp finely chopped ginger
1 tsp Cinnamon
1 tsp Carnations
1 Pn. Salt
80 g Nut kernel mix
100 ml Neutral olive oil
180 ml (Vegetable) milk
100 g Applesauce
1 tsp Lemon juice
40 g Margarine (for the nut crumble)
40 g Flour (for the nut crumble)
3 tbsp Nut kernel mix, roughly chopped (for the nut crumble)
2 tbsp Sugar (for the nut crumble)
1 tsp Cinnamon (for the nut crumble)

Suitable for:

vegetarian

Muffins auf Teller ruhen neben Seeberger Nusspackung, dekoriert mit Karotten auf Tischdecke.

Preparation

Preheat the oven to 180 degrees top and bottom heat. While the oven is preheating, peel the carrots and grate them finely.

Now place the linseed in a small bowl, mix with water and leave to soak briefly. While they are soaking, roughly chop the nut kernel mixture - for the perfect crunch.

In a large bowl, mix together the flour, sugar, baking powder, ginger, cinnamon, cloves, salt and chopped nuts. Then add the carrots, swollen linseed and all the other ingredients. Mix everything into a smooth batter.

For the crumble, cut the margarine into small cubes and knead together with the flour, sugar, cinnamon, a pinch of salt and the coarsely chopped nuts.

Spread the batter into muffin tins, top with the crumble and place in the oven for 15 to 20 minutes until the muffins are golden brown. Then just leave to cool and enjoy.

Lena Pfetzer

09.04.2025

in Recipes

Juicy carrot and nut muffins with crumble

Ingredients

Suitable for:

Preparation

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