Savor the gluten-free carrot and almond muffins, enriched with a lactose-free caramel topping. Discover Italian tradition in every bite!
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.
Meanwhile, in another bowl, combine all the sifted dry ingredients.
Beat the yolks with the remaining sugar and add the oil.
Add the carrots, the flours, and finally, gently fold in the egg whites from bottom to top. Bake at 170°C for 24 minutes.
Caramel topping: Mix everything with a whisk and place on top of the muffins once cooled.
Italia
| 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 |
