Carrot Muffins with Hazelnut and Dried Apricots
Delicious, tender and colorful cupcakes. In this recipe, you can replace the dried apricots with candied fruits or other dried fruits, and hazelnuts with any nuts, although I recommend this specific option. These ingredients make approximately 12 pieces.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- eggs 3
- sugar 150 g
- butter 100 g
- carrot 150 g
- hazelnut 100 g
- dried apricots 200 g
- baking powder 2 tsp
- flour 150-180 g
Instructions
Step 1 of 10
Grate the carrot on a fine grater.
Step 2 of 10
Cut the dried apricots into small pieces.
Step 3 of 10
Chop the nuts.
Step 4 of 10
Cream the butter and sugar.
Step 5 of 10
Add the eggs and mix.
Step 6 of 10
Add the nuts, dried apricots and carrot to the mixture.
Step 7 of 10
Mix.
Step 8 of 10
Stir in the flour and baking powder.
Step 9 of 10
Distribute the batter into muffin tins, filling them halfway. Place in an oven preheated to 180 degrees. Bake for 25–30 minutes.
Step 10 of 10
Decorate as desired. I drizzled the muffins with melted chocolate and sprinkled them with ground hazelnuts.