Savor the gluten-free carrot and almond muffins, enriched with a lactose-free caramel topping. Discover Italian tradition in every bite!
Muffins: Grate the carrots finely. Separate the egg whites from the yolks and whip the egg whites, adding half of the sugar and the salt.
Meanwhile, in another bowl combine all the sifted dry ingredients.
Whip the yolks with the remaining sugar and add the oil.
Add the carrots and flours to this mixture and finally gently fold in the egg whites from bottom to top. Bake at 170°C for 24 minutes
Caramel topping: Combine everything with the beaters and place it on top of the muffins once they have cooled.
Italia
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| Energy (kcal) | 378.12 |
| Carbohydrates (g) | 34.09 |
| of which Sugars (g) | 23.03 |
| Fat (g) | 24.4 |
| of which Saturates (g) | 10.24 |
| Protein (g) | 8.01 |
| Fiber (g) | 1.73 |
| Sale (g) | 0.23 |
