Lactose-free carrot muffins

Soft, fluffy muffins for breakfast or a snack, based on carrots with delicate orange and almond flavours.

INGREDIENTS FOR 12 MUFFINS

250 g CARROTS

200 g SUGAR

70 g ALMONDS OR ALMOND FLOUR

180 g TYPE 00 FLOUR

50 g CORNFLOUR OR POTATO STARCH

1 WHOLE EGG

1 EGG YOLK

130 ml MAIZE OR SUNFLOWER OIL

ZEST OF 1 ORANGE

VANILLA EXTRACT OR POD

8 g BAKING POWDER

ICING SUGAR AS NEEDED

I ground blanched almonds; almond flour is fine too. I finely process the carrots.

I put the whole egg, 1 yolk and sugar in a bowl.

I beat until pale and frothy.

I add the chopped carrots and continue whisking.

I add ground almonds and vanilla extract.

I grate in orange zest.

I sift both flours and baking powder and blend them in.

I drizzle in oil.

I mix thoroughly; the mixture is ready.

I divide between paper cases in a muffin tin.

I bake at 180°C in a conventional oven for 20/25 minutes. Ovens vary; a skewer should come out dry. I cool on a rack.

I dust with icing sugar. A Giallo Zafferano recipe with some changes.