(from Delicious Days by Nicky Stich)
For twelve muffins:
80g ground hazelnuts
2-3 tablespoons hazelnuts
2 teaspoons baking powder
1 pinch of salt
1 pinch of cinnamon
1 small apple
150g brown sugar
100g sunflower oil
Line a muffin pan with paper cases. Preheat the oven to 180°C.
Roast the ground hazelnuts in a frying pan until its smells nutty. Let cool. Chop the hazelnuts coarsly. Mix flour, baking powder, salt and cinnamon in a bowl. Peel the carrots and grate. Peel the apple and cut into small dices. Mix eggs, sugar and oil with the electric hand mixer (2-3 minutes). Then, add the ground hazelnuts, carrots and the apple. Then, add the flour-mixture and beat until just combined.
With the help of two tablespoons, fill the batter into your muffin cases. Sprinkle with the chopped hazelnuts. Bake for about 30 minutes. Check by inserting a wooden skewer into one of the muffins. If it comes out clean, they are done. Let cool in the pan for a few minutes. Then, cool on a wire rack. You can eat them warm or cold - they should be good on the next day also.
The cute rack comes from Wohnallerlei.