Carrot Cake Muffins
small twists to your fav. muffins this autumn!
Servings
12
Calories:
320 kcal per serving
Want a more personalised approach to nutrition?
By: Daniela Elena Tentiș | Nutrition Counselor
Healthy eating is about more than following recipes. It’s about finding an approach that fits your lifestyle, preferences and goals.
Through my 1:1 online nutrition counselling, I can help you build realistic eating habits and a balanced way of eating that works for you.
Ingredients
-
For 12 muffins:
- 300 g wholemeal self-raising flour
- 150 g grated carrots
- 200 g eggs (about 4 eggs)
- 120 g butter
- 100 ml milk
- 100 g sugar
- 150 g toasted walnuts, roughly chopped
- Cinnamon
- A pinch of salt
Topping:
- 200 g cottage cheese
- Mix together the butter with the milk, the eggs and the sugar
- Add the flower, the salt and the cinnamon
- Mix well and incoprorate the carrot and the toasted walnuts
- Separate into 12 and cook in the muffin papers for 22 minutes at 170C on air
- Beat together the cottage cheese with the sweetner of your choice or just plain and top the cold muffins with the cottage cheese.
Nutrition
Small changes, like the cottage cheese topping or the walnuts and carrot filling can go a long way. We should not deminze recipes, foods or ingredients but rather think what can we add to make them nutritious and satious.
- 320 kcal
- 9.4 g protein
- 30.5 g carbs
- 19.4 g fat
- 3.9 g fibre
