Carrot and Pistachio Muffins

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Ingredients

100 g	carrots, grated
125 g	soft butter
100 g	sugar
2 pack(s)	vanilla sugar
2	eggs
100 g	flour
¹/₂ pack(s)	baking powder
100 g	ground hazelnuts
1 pack(s)	pistachios, chopped

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 25 min / Grade of difficulty: easy / Calories per portion: n/a

In a bowl, cream together the butter, sugar and vanilla sugar. Beat in the eggs, one after the other. Stir in the sieved flour and the baking powder. Fold in the carrots and the hazelnuts.

Preheat the oven to 175°C. Pour the batter into buttered muffins cups. Sprinkle the muffins with the pistachios. Bake for 20-25 minutes.