Description
To carrot cakes are always treated quietly until you made these muffins! A complete delight! Tender, moist and not harmful. In the morning, Yes with a Cup of coffee... mmmmm.. a True delight!
Ingredients
-
Flour
320 g
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Wholegrain wheat flour
150 g
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Carrots
2 piece
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Cranberry
1 handful
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Pine nuts
1 handful
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Apple juice
250 ml
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Brown sugar
150 g
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Vanilla
1 pinch
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Sunflower oil
120 ml
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Leavening agent
2 tsp
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Salt
1 pinch
Cooking
Carrot peel and grate on a grater, small or large, in its sole discretion.
Heat Apple juice to dissolve the sugar, allow to cool.
Sift the flour with salt and baking powder.
Add whole wheat flour and vanilla on the tip of a knife.
Mix the carrots with the flour mixture.
Pour the Apple juice with dissolved sugar. Mix well.
Add the vegetable oil Oleina mix thoroughly.
Add to the dough cranberry.
Add the pine nuts. Stir one last time.
Put the dough in molds, a little before reaching the top. If not silicone molds to grease them with sunflower oil.
Bake muffins in a preheated 180 degree oven for 30-35 minutes. The finished muffins to cool on a wire rack.
Take out of molds and serve a fully cooled.
Perfect for Breakfast or your ordering to school or work.
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