Easter Carrot And Oat Muffins - cooking recipe

Ingredients

6 medium eggs, separated
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/2 None lemon, zest and juice
1 cup ground almonds
1 cup ground hazelnuts
1/3 cup flour
1/2 tsp baking powder
1/3 cup rolled oats
9 oz carrots, peeled and finely grated
1 cup powdered sugar
None None sliced almonds, ground pistachios and small candies to decorate

Preparation

Preheat the oven to 375\u00b0F. Grease a 12 hole silicone muffin tray with softened butter.
Place the egg yolks, sugar, vanilla extract, cinnamon and lemon juice and zest in a bowl and beat together until fluffy. Stir in the ground nuts, flour, baking powder, oats and grated carrots and stir well. Whisk the egg whites in a clean grease-free bowl until stiff then gradually fold into the carrot mixture.
Spoon the batter into the prepared muffin tray and bake for 15-20 mins until risen, golden and just firm to the touch. Cool for 5 mins then turn out onto a wire rack and leave to cool completely.
Sift the powdered sugar into a bowl and blend with 1-2 tbsp cold water to make a smooth, thick icing. Spoon into a piping bag fitted with a small plain nozzle and pipe decorations on the muffins. Decorate with crushed pistachios, almonds and small candies, if liked.