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Carrot Cake Muffins with Walnut Crumble
4.7 9 ratings
Prep. 15min
Total 40min
8 portions
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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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