Easter muffins with carrots, almonds and chocolate – Easter pastries
Ingredients
- 120 g butter
- 100 g sour cream
- 3 eggs
- 100 g sugar
- 1 p. Vanilla sugar
- 150 g carrots
- 150 g flour
- 1 tsp baking powder
- 300 g dark chocolate coating
- 75 g almonds, ground
- 75 g chocolate, white, grated
- 12 chocolate eggs, small
Utensils
- bowl
- hand mixer
- microwave
- grater
- muffin tin
- paper cups
Instructions
- Mix the eggs, sugar and vanilla sugar until fluffy.
- Melt 200 g of dark chocolate coating in the microwave.
- Mix the almonds with the flour and baking powder.
- Peel the carrots and grate finely.
- Mix the melted chocolate coating with soft butter and sour cream mix and add to the egg mixture.
- Stir in the flour mixture and add the carrots.
- Pour the finished batter into the muffin cases (lined with paper cups).
- Bake the Easter muffins in a preheated oven at 180 degrees for approx. 20 – 25 minutes.
- Let the muffins cool down.
- Grush with the remaining couverture.
- Sprinkle white chocolate shavings on top and place a chocolate egg on the Easter muffins.
