Gluten free carrot muffins
Desserts from Italy
translated by Italian with
Tasty and soft Camille with healthy ingredients. To eat well without giving up taste!
Peel, wash the carrots and keep aside; scratch the orange peel and keep aside. Finely chop the almonds and keep aside them too.
Divide the egg whites from the yolks and whisk the egg yolks with the sugar until they are light and fluffy (using the brown sugar you will make a little effort)
Add to the mixture with the sugar while working, the oil flush, the orange juice and the previously grated peel. Incorporate well.
Sift the flour (you can also use another flour and not rice) along with baking powder and cinnamon (I put a teaspoon) and add it to the egg mixture. Incorporate well to the mixture with a hand whisk
Add the carrots and the almonds already chopped and amalgamated. On the side, whisk the egg whites until stiff with a pinch of salt and add to the mixture. Combine with a spatula and with movements from bottom to top.
Add the mixture in the muffin molds and bake for about 35/40 minutes at 180 degrees. (when they are golden and take a toothpick test) Remove from the oven and let it cool.