Coconut-Apple-Carrot-Muffins

60 g melted butter	raisins
1 big apple (grated)	1 tsp. cinnamon
2 carrots (grated)	2 tsp. baking powder
180 g/2 dl flour*	1/2 tsp. baking soda
100 g/1 dl sugar	salt
2 eggs	50 ml milk
3 tablespoon of coconut flakes	1 tsp. vanilla essence/ 1 pack of vanilla sugar

Melt the butter and mix it with flour and sugar. Add vanilla essence/sugar, baking powder, baking soda and salt. Add milk and mix, but do not let the dough become too smooth.

Grate the apple and the carrots and let them stand for some minutes, so they will loose some of the juice. Add the apple, the carrots, the raisins, the coconut flakes and the cinnamon. If the dough is to smooth or liquid add more flour.

Give the dough in some muffin forms or a smaller cake tin and bake at 180°C for approximately 25 minutes.

Once the cake/the muffins have cooled down, sprinkle with powdered sugar or icing. Enjoy!!

*The amount of flour does not seem to be right. With only 180 g/1,8 dl the dough is rather liquid. I think 250-280 g/2,5-2,8 dl works better. Best just to add a bit more for the first step and more later as needed.

Kokosmuffins mit Äpfeln und Möhren

60 g Butter (zerlassen)	1 Pck. Vanillinzucker
1 großer Apfel	1 TL Zimtpulver
2 mittelgroße Möhren	2 TL Backpulver
180 g Mehl*	1/2 TL Natron
100 g Zucker	Salz
2 Eier	50 ml Milch
3 EL Kokosflocken	Rosinen

Butter zum schmelzen bringen und mit Mehl und Zucker vermengen. Vanillezucker, Backpulver, Natron und Salz dazugeben. Milch dazugeben und mischen, aber nicht zu einem zu feinen Teig rühren.

Den Apfel und die Karotten reiben, etwas abtropfen lassen und dann zum Teig geben. Rosinen, Kokosflocken und Zimt untermischen. Wenn der Teig zu flüssig ist, noch etwas mehr Mehl dazugeben.

Die Mischung in Muffinformen oder eine kleine Kuchenform geben und bei 180 Grad, auf mittlerer Schiene ca. 25 Minuten backen.

Nach dem Abkühlen mit Puderzucker bestreuen oder mit Zuckerguß bestreichen. Genießen!!

*Die Mengenangabe für das Mehl scheint nicht richtig zu sein. Mit nur 180g wird der Teig viel zu flüssig. Ich denke 250-280g gibt ein besseres Ergebnis. Am besten nach Gefühl mit etwas mehr Mehl verdicken sobald alle Zutaten gemischt sind.

German Spice Cake

Ingredients:

250g butter

375g/3.75 dl sugar

500g/5 dl flour (self-raising,
if you use normal flour,
add 3 teaspoons of baking powder)

1/8 - 1/4l milk

6 eggs (separated)

50g/0.5 dl cocoapowder

1 heaped teaspoon of cinnamon

half a teaspoon of nutmeg

half a teaspoon of cloves

icing sugar and water

Separate the eggs and beat the egg white in a clean bowl until it is stiff and you can turn the bowl upside down without creating a mess. Then mix the butter, the sugar and the egg yolk until smooth and then add the self-raising flour, or flour and baking powder respectively. Mix everything until you have a smooth dough. Now add the cocoa powder and the spices, mix them in well. When the dough is ready, add the beaten egg white and carefully fold it under.
Give the dough into a greased or lined form. Bake the cake at 200 degrees for approx. 50 minutes. When you pierce it with a wodden stick, there should be no dough left on it.
Take the cake out and let it cool down. Once it is cool enough, mix icing sugar and water to a smooth paste and give it on the cake.
Enjoy!!

measurement: The original recipe works with grams, but when I baked it last time I used the deciliters as I've given them above and it worked pretty well.
We will also add a converting-table for measurements soon