carrot muffins

  • Muffin speziati alle carote


140 g of sugar
250 g of gluten freeflour  mix Molino Rossetto
15 g di vanilla-flavored baking powder gluten-free Molino Rossetto
70 ml of sunflower seeds oil
2 eggs
70 ml of milk
250 g of carrots
2,5 g of aroma of spices gluten free Molino Rossetto
2 spoons of lemon juice
powdered juice to decorate


Peel carrots and add lemon juice. Mix flour spices and yeast. Whipe eggs with sugar in another bowl until you obtain a foamy compound. Mix oil, powders, carrots and milk with a wooden spoon. Mix with bottom up movements. Pour the compound in some molds and put in the preheated oven at 180°C for about 20/25 minutes. Check the cooking. Once they’re ready let them cool and put some powdered sugar.

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