Ingredients for 4 persons
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45 g Hazelnuts
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50 g Butter
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45 g Kühne Carrot Salad
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90 g Yoghurt
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90 g Flour
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2 Eggs
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45 g Brown sugar
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0.5 Pack Vanilla sugar
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0.5 TSP Cinnamon
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1 Pinch Salt
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0.5 Pack Baking soda
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1 TBSP Oil
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0.5 Lemon
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45 g Cream cheese
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25 g Powdered sugar
Preparation
Kitchen utensils
Chopping board, knife, stove, frying pan, sieve, oven, hand mixer, muffin tin, grater
Roughly chop the hazelnuts and toast them in a dry pan over medium heat for 5 minutes until golden. Melt the butter in a small pot, set aside and allow to cool slightly. Drain the Kühne Carrot Salad. Preheat the oven to 175 °C.
Mix yogurt, flour, eggs, sugar, vanilla sugar, cinnamon, salt, and baking powder with a hand mixer until smooth. Stir in the melted butter. Fold in the drained carrot salad and toasted hazelnuts. Grease the muffin tin with oil, fill two-thirds full, and bake for about 25 minutes until golden brown.
Grate a quarter of the lemon zest. Halve the lemon, squeeze out some juice, and combine with powdered sugar and cream cheese until smooth. Spread over the cooled muffins.
Recipe advice
You can replace hazelnuts with walnuts, almonds, or pine nuts for a different nutty flavour.
Nutritions
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Calorific value
ca. 171 kcal (717 kJ) -
Protein
3 g -
Fat
11 g -
Carbohydrates
15 g