Carrot muffins with chocolate nuggets

“Receita Vatel by Chef Justa Nobre”


500 g carrots;
1 l water;
12 g vatel’s iodised sea salt;
180 g sugar;
50 g butter;
200 g wheat flour;
6 eggs;
1 teaspoon baking powder;
1 teaspoon of vatel’s baking soda;
1 orange (grated);
40 chocolate nuggets


Clean the carrots. Slice and cook the carrots in water with vatel’s iodised sea salt. After cooking, drain and make a purée. When the purée has cooled down, mix the sugar and butter in. Add the remaining ingredients, alternating with the eggs, that should have been beaten beforehand. Divide the dough in 40 paper tins and add one chocolate nugget inside each. Put them inside the oven for 180ºc, for 8 to 10 minutes.

Note: this recipe is for 40 muffins.

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