Magdalenas de zanahoria y nueces sin lácteos

Carrot and nut muffins dairy free

carrot and nut muffins dairy free

Estas son las magdalenas de mi amiga Hélène que he intentado reproducir. Ella, que es comedora de quesos y otros productos lácteos, preparó especialmente estas magdalenas sin riesgos para una intolerante a la leche como yo y los llevó a la oficina para acompañar el café. A la receta original he añadido cúrcuma, porque estoy preparando recetas con esa especia, también he reducido la cantidad de azúcar porque suelo preparar los dulces con lo justo de azúcar, lo cierto es que con cúrcuma o sin ella, con más o menos azúcar, están buenísimas.

These are the muffins from my friend Hélène, than I have tried to do myself. She, who is eater of cheese and other dairy products, prepared these cupcakes especially safe for a dairy intolerant like me and brought them to the office. I adapted lightly the original recipe by adding some turmeric also reducing the amount of sugar because I usually prepare the cakes with as less sugar as possible. The truth is that, with turmeric or not, with more or less sugar, are delicious.

 

 

Receta

Ingredientes:
(Para ocho magdalenas)

    90 g de harina
    60 g de azúcar de caña (80 en la receta original)
    2 huevos
    1/2 sobre de levadura química
    1 zanahoria pelada y rallada
    6 nueces
    2 cucharaditas de canela
    1 cucharadita de cúrcuma
    1 cucharada sopera de aceite de oliva virgen extra

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For 8 muffins)

    90 g flour
    60 g of cane sugar (80 g in the original recipe)
    2 eggs
    Half of baking powder
    1 carrot, peeled and grated
    6 nuts
    2 teaspoons cinnamon
    1 teaspoon of turmeric
    1 tablespoon extra virgin olive oil

Directions:

  1. Preheat the oven to 180°C.
  2. Peel and grate the carrot with the help of a grater.
  3. Mix the flour with the baking powder, add the cinnamon and turmeric.
  4. Beat the eggs, add the extra virgin olive oil and mix the sugar mixing well until sugar dissolves.
  5. Add the eggs mixed with the flour mixture. Add the grated carrots and chopped nuts.
  6. Fill the molds halfway. Bake for 20 minutes at 180°C, turn off the oven and let the muffins in the oven 5 minutes, then remove from the pan and let cool.


 

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