Approx. 171 kcal (717 kJ) / 3 g protein / 11 g fat / 15 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Chop the hazelnuts into coarse pieces and roast in a pan for 5 minutes over medium heat without fat until golden brown. Melt the butter in a small saucepan, set aside and let cool slightly. Drain the Kühne Carrot Salad. Preheat the oven to 175° C.
2. Mix the yoghurt, flour, eggs, sugar, vanilla sugar, cinnamon, salt and baking powder with the hand mixer until smooth. Stir in the butter. Fold in the Kühne Carrot Salad and Hazelnuts. Brush a muffin tin with oil, fill two-thirds with batter and bake about 25 minutes until golden brown.
3. Finely grate one-fourth of the lemon zest. Cut the lemon in half squeeze the juice and collect some of it in a container. Mix icing sugar with cream cheese and lemon juice until smooth and spread on the cooled muffins.
Tip: instead of hazelnuts you ca also use walnuts, almonds or pine nuts, for example.