Juicy carrot muffins

Name: Juicy carrot muffins
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 250 g large carrots; 175 g butter/margarine; 125 g Sugar; 1 package Vanillin sugar; 4 eggs , 300 g flour (Gr. M); 1 package Baking Powder; 100 g ground hazelnuts; 5-7 TABLESPOONS Milk; 100 g Marzipan raw mass; 25 g + 100 g icing sugar; 7-10 Tbsp a few drops of red and yellow; 7-10 Tbsp Baking and food colouring; 30 Pistachio kernels; 1 TABLESPOON crushed pistachios; 36-54 Paper baking cups; 7-10 Tbsp (5 cm Ø)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

250 g large carrots
175 g butter/margarine
125 g Sugar
1 package Vanillin sugar
4 eggs , 300 g flour (Gr. M)
1 package Baking Powder
100 g ground hazelnuts
5-7 TABLESPOONS Milk
100 g Marzipan raw mass
25 g + 100 g icing sugar
7-10 Tbsp a few drops of red and yellow
7-10 Tbsp Baking and food colouring
30 Pistachio kernels
1 TABLESPOON crushed pistachios
36-54 Paper baking cups
7-10 Tbsp (5 cm Ø)

Directions

1
Clean, peel, wash and grate carrots. Cream fat, sugar and vanillin sugar. Stir in eggs bit by bit. Mix flour, baking powder and nuts and stir in. Stir in milk and carrots
2
Put 2-3 baking cups into each one. Fill to 2/3 with dough. Bake in a hot oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for 25-30 minutes. Take out the muffins and let them cool down
3
Knead marzipan and 25 g icing sugar. Colour orange with food colouring. Form approx. 30 small carrots from it. Press 1 pistachio kernel at each end
4
Stir 100 g icing sugar and 2 tablespoons of water until smooth. Spread the muffins with it and let them dry a little. Put 1-2 carrots on top and sprinkle with chopped pistachios