Carrot Almond Muffins

For the carrot-almond muffins, first fill a muffin tin with paper cups. Preheat the oven to 175 °C top/bottom heat or 160 °C hot air.

Beat the egg yolks and sugar until creamy. Now stir the finely shredded carrots into the egg mixture, add the ground almonds little by little. Stir the cherry brandy, cinnamon, finely grated lemon zest and cornflour into the batter. Finally, carefully fold the whipped egg whites into the batter.

Divide the batter evenly among the ramekins. Bake the carrot-almond muffins for about twenty minutes on the middle rack.

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