Ingredients
(12 muffins)
- 1 ½ cups of flour
- 1 teaspoon baking soda
- 2 teaspoons of cardamom
- 2 orange peels
- 1 pinch of salt
- 2 tablespoons of melted butter
- ½ cup of honey
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 cup of carrot puree Épurée
- ¾ cup grated carrot
Preparation
- Preheat oven to 350°F.
- Combine flour, baking soda, cardamom and salt in a bowl.
- Add butter, honey, beaten egg, orange peel, vanilla and mashed carrots Épurée.
- Mix with grated carrots.
- Butter the muffin tin and pour the mixture into it.
- Bake for about 20 minutes.
Variants
- For those who like their muffins sweeter, you can add ¼ cup of sugar.
- You can also do the fall spice version by replacing the cardamom and orange with a fall spice blend. This is similar to pumpkin muffins (1 teaspoon ginger, 1 teaspoon cinnamon and a pinch of nutmeg).
