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Carrot and Almond Muffins with Caramel Topping, Gluten-Free and Lactose-Free

Carrot and Almond Muffins with Caramel Topping, Gluten-Free and Lactose-Free

@sweetceliacworld

Savor the gluten-free carrot and almond muffins, enriched with a lactose-free caramel topping. Discover Italian tradition in every bite!

Difficulty: Medium
Cooking: min
Preparation: 40 min
Country: Italia

Ingredients

No. Servings
  • Muffins
  • Eggs2units
  • Sugar100g
  • Gluten-free almond flour110g
  • Gluten-free flour schaer mic c50g
  • Starch25g
  • Baking soda3g
  • Baking powder7g
  • Extra virgin oil30g
  • Pinch of salt1Pinch
  • Topping
  • Lactose-free mascarpone250g
  • Lactose-free caramel (recipe already published)75g
  • Powdered sugar1 and 1/2 Tablespoon

Preparation

  1. STEP 1 OF 5

    Muffins: Finely grate the carrots. Separate the egg whites from the yolks and beat the egg whites, adding half of the sugar and the salt.

  2. STEP 2 OF 5

    Meanwhile, in another bowl, combine all the sifted dry ingredients.

  3. STEP 3 OF 5

    Beat the yolks with the remaining sugar and add the oil.

  4. STEP 4 OF 5

    Add the carrots, the flours, and finally, gently fold in the egg whites from bottom to top. Bake at 170°C for 24 minutes.

  5. STEP 5 OF 5

    Caramel topping: Mix everything with a whisk and place on top of the muffins once cooled.

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)352.42
Carbohydrates (g)20.12
of which Sugars (g)12.92
Fat (g)26.49
of which Saturates (g)9.9
Protein (g)8.7
Fiber (g)1.77
Sale (g)0.3
  • Proteins
    8.7g·15%
  • Carbohydrates
    20.12g·35%
  • Fats
    26.49g·46%
  • Fibers
    1.77g·3%