Carrot Cake Muffins with Walnut Crumble

4.7 9 ratings

Prep. 15min

Total 40min

8 portions

Ingredients

milk
30 g
white vinegar
½ tsp
walnut, shelled
40 g
butter cut in pieces
30 g
brown sugar
110 g
mixed seeds
2 tbsp
ground cinnamon
1 tsp
carrots cut in pieces
110 g
plain flour
120 g
eggs
2
baking soda
¼ tsp
baking powder
½ tsp
salt
¼ tsp
sunflower oil
60 g
natural vanilla extract (optional)
½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 161.1 mg

Protein 6.6 g

Calories 1320.8 kJ / 315.7 kcal

Fat 20 g

Fiber 4.9 g

Saturated fat 9.4 g

Carbohydrates 29.5 g

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