Carrot muffins with sorrel

Total time: 50m
Preparation Time: 30m

For 12 piece


Claudia - stylingqueen

Nutritional Information

Contains 255 Kcal, 6g Protein, 21g Carbohydrates, 16g Fat


  • Muffin mixture
  • 15 g sorrel, washed thoroughly, dabbed dry
  • 2 eggs
  • 120 g sugar
  • 50 g butter, melted, left to cool
  • 1 dl milk
  • 120 g carrots, finely grated
  • 100 g light spelt flour
  • 150 g ground almonds
  • 0.25 tsp salt
  • 2 tsp baking powder
  • Topping
  • 200 g cream cheese (e.g. Philadelphia)
  • 50 g icing sugar
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), lined with muffin cases.

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  • Muffin mixture

    Roughly chop two-thirds of the sorrel, set aside the remainder for garnish. Using the whisk on a hand mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Mix in the butter, milk and chopped sorrel. Mix in the flour, almonds, salt and baking powder. Transfer the mixture to the prepared muffin tin.
  • To bake

    Approx. 20 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.
  • Topping

    Thoroughly mix the cream cheese and icing sugar. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the muffins, garnish with the reserved sorrel.
  • Note:

    Whether raw, cooked or baked, wild herbs must always be washed thoroughly before being consumed!

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