Carrot Muffins
easy
60 mins
60 mins
Ingredients
- 250 g Carrots
- 175 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 300 g Flour
- 1 package Baking Powder
- 100 g ground hazelnuts
- 75 ml Milk
- 100 g Marzipan raw mass
- 125 g Icing sugar
- 7-10 Tbsp a few drops of red and yellow food colouring
- 30 Pistachio kernels
- 1 TABLESPOON crushed pistachios
- 60 (5 cm ø) Paper baking cups
Directions
- 1
Clean, wash and grate carrots. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs bit by bit. Stir in flour, baking powder and nuts.
- 2
Add milk and carrots and mix in. Put 3-4 paper baking cups (5 cm Ø) into each other. Fill 1-2 tablespoons of dough into each paper baking tray and bake in the preheated oven (electric range: 175 °C / gas: level 3) for approx. 30 minutes.
- 3
Meanwhile knead marzipan and 25 g icing sugar, colour orange with food colouring and form about 30 small carrots. Press one pistachio nut at each end. Take the muffins out of the oven and let them cool down a little on a cake rack.
- 4
Stir the remaining icing sugar and 2-3 tablespoons of water until smooth, spread the muffins with it and place 1-2 carrots on top. Sprinkle muffins with chopped pistachios as desired. Makes about 17 pieces.
Nutrition Facts
320 kcal
35 g
18 g
6 g
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