1. 1

   Step 1

   Preheat the oven to 180 °C (top/bottom heat) and line a muffin tin with paper liners.

2. 2

   Step 2

   Finely grate 200 g of carrots and set aside.

3. 3

   Step 3

   Beat 125 g of soft butter with 100 g of sugar in a bowl until fluffy.

4. 4

   Step 4

   Add 2 eggs one at a time to the butter-sugar mixture, stirring well.

5. 5

   Step 5

   Mix 250 g of flour and 2 tsp of baking powder, then stir into the batter alternately with 100 ml of milk until just combined.

6. 6

   Step 6

   Gently fold the grated carrots into the batter.

7. 7

   Step 7

   Divide the batter evenly into the prepared paper liners.

8. 8

   Step 8

   Bake the muffins in the preheated oven for 25 minutes, or until golden brown.

   Timer 25 min
9. 9

   Step 9

   Remove the muffins from the oven and let them cool completely.

10. 10

    Step 10

    For the glaze, whisk 100 g of powdered sugar with 2 tbsp of lemon juice until smooth.

11. 11

    Step 11

    Brush the cooled muffins with the lemon glaze.

12. 12

    Step 12

    Sprinkle with 2 tbsp of chopped pistachios and top each with a marzipan carrot.

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