
Þessar muffur eru mjög góðar. Uppskriftin gerir 12 muffur. Hún er af síðunni La Tartine Gourmande sem ég kíki reglulega inn á. Síðan er vel sett upp og mjög falleg. Uppskriftirnar sem ég hef prófað eru allar góðar og það skemmtilega er að sú sem bloggar á síðuna var að fá samning til að gefa út matreiðslubók.
1 cup quinoa flour
3/4 cup hazelnut flour
3/4 cup amaranth flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup olive oil
1 teaspoon pure vanilla extract
1/2 cup chopped hazelnuts (or walnuts)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup plain cream-like whole milk yogurt
3/4 cup packed brown Muscovado sugar
Mandarínu krem:
3.5 oz confectioner’s sugar (100 g)
A few drop of lemon juice
3 tablespoons heavy cream
Juice of a clementine (safi úr mandarínu)
Decoration sugar
Preheat the oven at 350 F. (180°) Prepare a muffin pan filled with paper cases; set aside.
In a bowl, combine the flours, baking powder, baking soda; set aside. In the bowl of a stand mixer, beat the eggs with the sugar. Add the yogurt and oil and mix well. Combine in the dry ingredients, the carrots and spices. Add the chopped nuts. Divide this batter between the molds and bake for 30 to 35 minutes. Let cool. Prepare the icing by combining all ingredients. Spread a small amount on top of each cupcake. Add decoration sugar and let cool completely.


















































