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Recipe by Sweetceliacworld
Savor the gluten-free carrot and almond muffins, enriched with a lactose-free caramel topping. Discover Italian tradition in every bite!
Step 1 of 5: 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.
Step 2 of 5: Meanwhile, in another bowl combine all the sifted dry ingredients.
Step 3 of 5: Whip the yolks with the remaining sugar and add the oil.
Step 4 of 5: 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
Step 5 of 5: Caramel topping: Combine everything with the beaters and place it on top of the muffins once they have cooled.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 1,703 kJ407 kcal |
| Fat | 27.94 g |
| of which saturated fatty acids | 10.57 g |
| Carbohydrates | 33.74 g |
| of which sugars | 22.78 g |
| Fibre | 1.71 g |
| Protein | 7.6 g |
| Salt | 0.26 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
