Carrot muffin

• 200g caster sugar
• 1 pinch of salt
• 230g wheat flour
• A hint of cinnamon
• 5g baking powder
• 2 large eggs (1 egg = about 65g)
• 100 ml sunflower oil
• 180g carrots, peeled
• 40g walnut

Grate the carrots with the orange cone.

Mix the dry ingredients and then add the liquid ingredients (eggs, oil). Mix again. Pour the dough into individual buttered and floured moulds. Preheat the oven and bake the muffins for 20 to 25 minutes at 180°C.

Serve warm or cold.

Variant: Coat the muffins with fresh cream or sweetened Philadelphia cream cheese before serving.