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Carrot muffins

with lemon cream cheese topping

Carrot muffins

with lemon cream cheese topping

Duration
approx. 45 min.
Effort
moderate

Ingredients for 4 people

  • 45 gHazelnuts
  • 56 gButter
  • 45 gKühne Carrot Salad
  • 90 gYoghurt
  • 90 gFlour
  • 1.5Eggs
  • 45 gBrown sugar
  • 0.45Packet of vanilla sugar
  • 0.45 TspCinnamon
  • 0.45 PinchSalt
  • 0.45Packet of baking powder
  • 0.90 TbspVegetable oil
  • 0.45Lemon
  • 45 gCream cheese
  • 25 gIcing sugar

Nutritional information

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.

Products used

Preparation

Rezept Möhren-Muffins mit Zitronen-Frischkäse Topping

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.

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.