Poppy-carrot muffins

1. Liquid mixture

carrots 7 oz (200 g)

Clean the carrot and grate it finely.

2. 

lemon 1 pc

Wash the lemon well, grate some of its peel to the carrot. Then squeeze the juice from the lemon and add it to the carrots as well.

3. 

yoghurt natural 7 oz (200 g) • sunflower oil 5.25 tbsp (80 ml) • chicken egg 1 pc

Pour yogurt, oil and egg into the carrot base. Stir.

4. Dry mixture

flour medium 7 oz (200 g) • baking powder for gingerbread 0.25 oz (8 g) • sugar granulated 4.25 oz (120 g) • ground cinnamon 1 tsp • vanilla sugar 0.25 oz (8 g) • ground poppy seeds 2.75 oz (80 g)

Put flour mixed with baking powder into a deeper bowl, add sugar, cinnamon, vanilla sugar and ground poppy seeds. Stir.

5. Dough

Mix both mixtures...

6. 

....so that all the ingredients are evenly mixed.

7. 

Put paper cups in the muffin moulds and pour the dough using an ice cream scoop. Put one ladle into each mould, or use spoon to put the dough into 2/3 of each mold.

8. 

Bake in a preheated oven at 670°F (355°C)F (355°F (180°C)) C for 20-25 minutes. Check whether the muffins are baked with a skewer. Stick the skewer into the mufifn and after pulling it out, it must be dry, non-sticky at the end.

9. 

Sprinkle the muffins with sugar.