Carrot-walnut muffins

Name: carrot-walnut muffins
Cook time: 40 min
Total time: 110 min
Yield: 12
Ingredients: 400 g winter carrot; 350 g light brown caster sugar; 4 medium sized egg; 60 g unroasted walnuts; 1 tl ground cinnamon; 175 g extra virgin olive oil; 300 g wheat flour; 2 tl baking powder

A nice English recipe. The dessert contains the following ingredients: light brown caster sugar, medium-sized egg and unroasted walnuts.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
12 paper cake mold
1 food processor
1 satepper

Directions

Preheat the oven to 180 ºC.
Put the cake molds in the muffin mold.
Peel the carrot, cut into pieces and finely chop in the food processor.
Add the sugar, eggs, most of the walnuts, the cinnamon and olive oil and grind everything with a pinch of salt.
Add the flour and the baking powder in parts and grind briefly after each addition until the batter is smooth and mixed.
Distribute the batter evenly over the 12 molds.
Crumble the reserved walnuts and put them in the oven for 20-25 minutes, or until well-seasoned, golden brown and cooked.
To check if they are done, pierce with the skewer. If the skewer is clean, the muffins are done. Otherwise, put them in the oven.
Allow them to cool for 10 minutes in the mold. Then put them on a rack and allow them to cool completely in 1 hour before serving.