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). Place the paper liners in a muffin tray and set aside.
2. In a large bowl, mix the eggs with the Frusano Corn Sugar. Whisk the mixture for 1-2 minutes until it looks smooth and light and fluffy.
3. Add the oil and lactose-free milk. Mix again until everything is well combined and no more liquid is visible.
4. Stir in the grated carrot and cinnamon. Stir carefully so that the carrots are evenly distributed in the mixture. 
5. In a separate bowl, sift the spelt flour together with the baking powder. Add to the batter in 2-3 portions and stir with a dough scraper or hand mixer at low speed until everything is well combined (do not overmix). 
6. Pour the batter into the moulds and fill them to about ¾ full. Sprinkle some Frusano Crunchy Gold - Granola with Cinnamon on top (or alternatively mix some of it into the batter).
7. Bake the muffins for 25 minutes until golden brown. If necessary, use a toothpick to make sure the batter is cooked.
8. Remove the tray from the oven, leave to rest for 5 minutes and then allow the muffins to cool completely on a cooling rack.