How to sneak vegetables into delicious muffins: my carrot cake muffins and the twist to them

28. April 2017

So guys, i thought I’d change things up a bit. In order for my blogposts to be readable for anyone, I decided to start blogging in english. Let me now what you think and if you’d like me to write both, german and english.

Those news out of the way, I want to share a traditional swiss recipe with you today: the carrot cake, or over here better known as „Rüeblichueche“.

I love cakes which are super soft and moist, but not as fatty or loaded with heavy cream, since I can’t handle to much fat at once (I always feel sick to my stomach). So, I wanted to come up with a slightly healthier version of this amazing classic, which doesn’t contain refined sugar or cream on top. Yet, it’s really super delicious and not too sweet. Also, I decided to „spice“ it up a bit and added some ingredients, which turn these muffins into refreshing treats!

Here’s what you need to make 10 little muffins:

2 cups of oat flour (just mill regular oats in your mixer until they turn into flour)
2 tbs cornstarch
1 1/2 tsp baking powder
1 tsp gingerbread spice
1 shot espresso
juice of half an orange
1 egg
little pice of fresh ginger (grated)
4 small carrots (grated)
1/4 cup applesauce (mine was homemade without added sugar)
a good handful of mint leaves (cut until they turn into a mashy consistency)
1/4 cup plant based milk (I used soy)
1/4 cup date syrup
handful of sliced almonds

For the topping

250 g low fat curd
juice of half a lime
2 sachtes stabilizer for whipping cream
marzipan carrots (optional)
sweetener
edible food coloring powder (optional)

Directions:

1. preheat the often to 175° C
2. first combine all dry ingredients (except the almonds) and secondly all wet ingredients
3. whisk together dry and wet ingredients, then fold in the almonds
4. distribute the dough evenly into the previously greased muffin tin
5. bake the muffins approx. 20 mins, but check if they’re ready already after 15 min. To do so, stab into one of them with a fork and check if it comes out clean. If any dough sticks to the fork, they may need some more minutes
6. once the muffins are ready, take them out of the often and let them cool completely
7. in the mean time, prepare the topping by adding the juice of half a lime to the low fat curd
8. add as much sweetener as you like
9. mix everything well with a hand mixer and slowly add the whipping cream stabilizer until the cream sets
10. once the muffins are completely cooled, decorate them with the cream and you’re desired toppings