Servings:
8
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 350 g wheat flour 00
- - 250 g carrots
- - 1 lemon
- - 100 g of wheat malt
- - 100 ml of soy, milk
- - 70 ml of sunflower oil
- - 2 teaspoons grated fresh ginger
- - 1 tablespoon baking powder
INSTRUCTIONS
- Peel the carrots and cut them into small pieces. Grate the lemon rind and squeeze the juice, then add them both to the carrots
- Gather the carrots in a food processor with lemon, malt, oil, ginger and blend finely until creamy.
- Sift the flour into a bowl with the baking powder and then add them to the mixture of carrots, diluting it with soy milk
- Spread the mixture into muffin cups, or in lightly oiled muffin tins and bake at 180 ° C for 25-30 minutes
