Muffins carrot and ginger

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  • Eggs: 2 units
  • Whole wheat flour: 160 g
  • Sunflower oil: 4 tablespoons
  • Grated carrot: 150 g
  • Fresh ginger, grated: 1 walnut
  • Yeast: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Soy milk: 125 ml
  • Sesame seeds: qb


Beat the eggs with the oil. Add the milk.

Add the flour, salt and yeast.

Finally, add the carrot and ginger, grated.

Available in forms mini-muffins (24 units) or muffins (8 units) and sprinkle with sesame seeds.

Put in the oven to 180 degrees for 20 minutes.

Then, go to the mode grill and leave two more minutes until the seeds of sesame get toasted.

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