Carrot Muffins

For the carrot muffins, first preheat the oven to 180 °C. Line or grease a muffin tray with paper cups. Alternatively, you can also use other ovenproof muffins.

Wash and/or peel the carrots and grate finely.

Mix the egg yolks with the two sugars, the almonds, the lemon juice and the baking powder. Beat the egg whites with salt until firm. Gently fold in the beaten egg whites, carrots and flour a little at a time.

Pour into the ramekins and put the carrot muffins in the oven for about 25-30 minutes.

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