Grated carrots and cinnamon fill the kitchen with a breakfast smell, and Hédène’s Carrot Honey, a rare, biscuit-colored honey from the Gâtinais, fruity and lightly tart, sweetens these muffins with a surprising richness of flavor.
Makes 12 · 40 min
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
- Whisk 2 eggs with 1/2 cup (170 g) of carrot honey, 1/2 cup (120 ml) of neutral oil and 1/2 cup (125 g) of plain yogurt.
- Stir in 1 3/4 cups (220 g) of flour, 2 tsp of baking powder, 1 tsp of cinnamon and a pinch of salt, then fold in 1 1/2 cups (150 g) of grated carrots.
- Divide among the cups and bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
- Let cool slightly and serve for breakfast or with tea.
The star of this recipe: Carrot Honey, by Hédène.
