Summary

Ingredients

• Butter, for the mold
• 250 g flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) nutmeg, grated
• 80 g walnuts, finely chopped
• 3 medium carrot (s), approx. 150 g
• 100 g butter
• 2 egg (s)
• 120 g suar
• 200 g cream, sour
• 2 teaspoons lemon juice

For decoration:

• 100 g powdered suar
• 2 ½ tablespoon lemon juice
• 12 chocolate - Easter bunnies, little ones
• Sugar - Easter eggs, little ones
• Pistachios, chopped

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Instructions

1. Grease the wells of the muffin sheet with soft butter or put paper cases in them. Preheat the oven to 180 ° C (convection 160 ° C).
2. Mix the flour in a bowl with the baking powder, baking soda, cinnamon, nutmeg and the walnuts. Wash, clean, peel the carrots and grate finely with the grater. Add to the flour mixture. Melt the butter in a small saucepan over medium heat.
3. Beat the eggs and slide them into another bowl. Lightly whisk the sugar, butter, sour cream and lemon juice with the whisk.
4. Add the flour mixture to the egg mixture and stir carefully with a mixing spoon. Pour the batter evenly into the muffin tins, slide the muffin tray onto the middle rack in the oven and bake for about 25 minutes.
5. Take the muffins out of the oven and let rest for 5 to 10 minutes. Then remove the muffins from the mold and let them cool down.
6. For the topping, mix powdered sugar with lemon juice and coat the muffins thickly with it. Decorate each muffin with 1 chocolate Easter bunny, colored sugar Easter eggs and a few chopped pistachios.