Carrot Muffins with Granola

• 135g white spelt flour
• 60ml lactose-free milk
• 150g Frusano Corn Sugar
• 2 eggs
• 50ml mild oil or sunflower oil
• 8g baking powder
• 2 carrots
• 1 tsp cinnamon
• Frusano Crunchy Gold - Granola with Cinnamon

Preparation:

1. Preheat the oven to 180°C (top and bottom heat). Line a muffin tin with paper liners and set it aside.
2. In a large bowl, mix the eggs with the corn syrup. Whisk the mixture for 1–2 minutes until it looks smooth and slightly fluffy.
3. Add the oil and lactose-free milk. Stir everything again until well combined and no layers of liquid are visible.
4. Stir in the grated carrot and cinnamon. Stir gently so that the carrots are evenly distributed throughout the mixture. 
5. Divide the batter among the molds, filling them about ¾ full. Sprinkle some Frusano muesli on top (or mix some of it into the batter if you prefer it that way).  
6. Bake the madeleines for 25 minutes. They’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
7. Remove the baking sheet from the oven, let it rest for 5 minutes, and then place the madeleines on a cooling rack so they can cool completely.