1 cup of cooked carrots
1/4 cup of warm water
1 egg
1 1/2 tablespoons of light margarine at room temperature
1/2 cup of dietetic frosting aid for oven and grill
1 tablet of fresh yeast for cake (15g)
1 1/4 cups of wheat flour
1 cup of cooked carrots
1/4 cup of warm water
1 egg
1 1/2 tablespoons of light margarine at room temperature
1/2 cup of dietetic frosting aid for oven and grill
1 tablet of fresh yeast for cake (15g)
1 1/4 cups of wheat flour
1
Preheat the oven to medium temperature
Bake the carrots with warm water in a blender
Add the egg, margarine, frosting aid, and yeast
Blend for two minutes
Transfer the mixture to a bowl and add the wheat flour
Mix until you get a soft dough
2
Pour the dough into an English muffin tin greased and floured
Cover with a clean cloth and let it rise until it doubles in volume
Bake in a preheated oven at medium temperature for approximately 30 minutes
Garnish with grated carrots.
