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Carrot and almond muffins
Carrot and almond muffins
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Decadent muffins swirled with cream cheese and caramelized carrot ribbons.
Ingredients:
  • Melted butter, to grease
  • 5 eggs, separated
  • 270g (1 1/4 cups) caster sugar
  • 2 tsp finely grated orange rind
  • 3 medium carrots, peeled, finely grated
  • 1 x 200g pkt almond meal
  • 75g (1/2 cup) self-raising flour, sifted
  • 160g spreadable light cream cheese
  • 1 small carrot, peeled
  • 125ml (1/2 cup) fresh orange juice
  • 125ml (1/2 cup) water
  • 100g (1/2 cup) caster sugar
Instructions:
  • Preheat the oven to 180°C. Grease ten 150ml-capacity muffin pans with melted butter and line the bases with non-stick baking paper.
  • In a small bowl, use an electric beater to whip the egg yolks, sugar, and rind until they are thick and creamy. Transfer the mixture to a large bowl.
  • Combine the carrot, almond meal, and flour, stirring until fully mixed.
  • Beat egg whites in a clean dry bowl until soft peaks form. Gently fold half of the egg whites into the carrot mixture, then fold in the rest. Enjoy the airy texture they add!
  • Distribute the muffin mixture evenly in the pans and level the tops. Bake for 20-25 minutes until a skewer comes out clean. Let them sit in the pans for 5 minutes before transferring to a wire rack to cool completely.
  • For the caramelised carrot, grate the carrot using a zester or peel it into thin ribbons with a vegetable peeler and then thinly slice each ribbon. Combine juice, water, and sugar in a saucepan, stir until sugar dissolves, then bring to a boil. Simmer for 5 minutes over medium-high heat. Add the carrot and simmer for another 8 minutes. Let it cool. Enjoy!
  • Spread a layer of cream cheese on top of each muffin, then add the caramelized carrot on top. Finish by drizzling the sugar syrup from the pan over the muffins before serving.

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