1 medium carrot
2 tbsp walnuts
100 g sugar (about ½ cup)
1 tsp vanilla sugar
2 eggs
3 tbsp sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
a pinch of cinnamon
2 tbsp oil
1 tsp baking powder
190 g flour (about 1.5 cups)
Peel the carrot and place it in a blender along with the walnuts, sugar, vanilla sugar, eggs, sour cream, and cinnamon. Blend until smooth (some carrot bits may remain).
Add the flour, baking powder, and oil, and mix well.
Fill paper muffin cups about one-third full.
Bake for 20-25 minutes at 350°F.
Quick, healthy, nutritious, natural, and delicious!