The Carrot, Orange, and Almond Muffins, soft and fragrant, are perfect to enjoy for breakfast or as a snack accompanied by a cup of tea. The recipe is very easy and quick. With this recipe, you can make 10 muffins.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 230.50 (Kcal)
- Carbohydrates 31.06 (g) of which sugars 11.60 (g)
- Proteins 6.05 (g)
- Fat 10.08 (g) of which saturated 4.81 (g)of which unsaturated 4.99 (g)
- Fibers 1.70 (g)
- Sodium 36.76 (mg)
Indicative values for a portion of 89 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1/3 cup sugar
- 1/2 cup plain yogurt
- 1/3 cup butter (melted)
- 3 carrots (grated)
- 1 tsp orange zest (grated)
- 1/2 cup orange juice
- 1/2 cup almonds (skinless and chopped)
- 1 tsp baking powder
- 1 pinch fine salt
Tools
This recipe contains IconA affiliate links
- Kitchen Scale
- Mixing Bowl
- Citrus Juicer
- Electric Mixer
- Spatulas
- Muffin Cups
- Muffin Tin
Steps
To work efficiently, have all ingredients measured and ready in front of you. Peeled and grated carrots, coarsely chopped almonds, grated orange zest, and squeezed orange
Preheat the oven to 350°F (180°C) in static mode. In a bowl, beat the eggs with the sugar until frothy. Add the grated carrots and fold them in using the spatula. Continue adding the yogurt and cooled melted butter, mixing with the spatula.
Add the chopped almonds, leaving 1 tbsp. aside for final decoration, a pinch of salt, orange juice, grated zest, and sifted flour and baking powder.
Mix everything, avoiding lumps. Spoon the batter into muffin cups up to 3/4 full, decorate with the remaining almonds, and place them in the muffin tin. Bake in the middle rack for 30 minutes checking doneness with a toothpick inserted in the center, which should come out dry. Leave the oven door slightly ajar for a few minutes before removing them. Once cooled, sprinkle with powdered sugar or leave them plain.
