Ingredients
Batter
200 g plain flour
100 g granulated sugar
1 pc vanilla sugar
1 pc baking powder
1 pc egg
120 ml SABI milk
120 ml oil
2 pcs carrots
Cream
250 ml SABI whipping cream
1 pc whipping stabilizer
250 g mascarpone
4 tbsp powdered sugar
Instructions
1. In a bowl, mix egg with granulated and vanilla sugar. Add milk, oil, and plain flour with baking powder. Mix everything with a spoon.
2. Grate carrots coarsely and fold into the batter.
3. Place muffin liners in a muffin tin and fill them 3/4 full with batter. Bake in a preheated oven at 185 °C for about 20 minutes until golden. Let muffins cool after baking.
4. Whip the chilled cream with stabilizer until stiff. Gradually fold in mascarpone and powdered sugar.
5. Put the cream into a piping bag and decorate the muffins.
