Name: Mini Carrot, Courgette and Hazelnut Muffins
Prep time: 1 min
Total time: 21 min
Yield: 30 servings
Ingredients: 50 g Comté cheese; as needed Salt & pepper; 60 ml Olive oil; 1 Carrot; 10 g Baking powder; 150 g All purpose flour; 60 g Fromage blanc; as needed Mixed spice; 120 ml Milk; 2 Egg; 50 g Hazelnut flour; 1 Zucchini; 40 g Hazelnuts

recipe by Léna BATON

Total Time

21mins
Serves

30
Calories

71

based on 2 ratings

Recipe for vegetable, cheese and spice muffins to enjoy as appetizers. More convenient and attractive than a cake, these mini muffins always delight my guests with their shape and taste. User generated recipes have not been tested by Kenwood.

recipe updated May 31, 2023

Ingredients

Comté cheese

50 g
Hazelnuts

40 g
Carrot

1
Zucchini

1
Egg

2
Milk

120 ml
Olive oil

60 ml
All purpose flour

150 g
Hazelnut flour

50 g
Baking powder

10 g
Mixed spice

as needed
Salt & pepper

as needed
Fromage blanc

60 g

Tools

Oven
Kenwood Chef XL
Kenwood bowl - kenwood chef
Mini muffin pan - 24-hole
Food processor attachment

Step preview

Pre-heat oven - 180°C
Assemble the Food Processor attachment to the machine
Fit the coarse grating disc, attach the lid and ensure it is locked into place
Grate carrot and zucchini into the Food processor attachment
Remove the Food Processor attachment from the machine and set aside
Attach K Beater
Add egg, milk, olive oil, comté cheese, all purpose flour, hazelnut flour, baking powder, mixed spice, salt & pepper, fromage blanc and hazelnuts to the Kenwood Bowl
Mix with splashguard fitted - 30 sec, Speed 3
Transfer content of Food processor attachment to Kenwood Bowl
Mix with splashguard fitted - 10 sec, Speed 2
Transfer content of Kenwood Bowl to mini muffin pan
Bake - 20 min, 180°C
Serve

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