Easter Carrot And Oat Muffins

• 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

1. Preheat the oven to 375u0b0F. Grease a 12 hole silicone muffin tray with softened butter.
2. 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.
3. 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.
4. 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.

eggs, sugar, vanilla, ground cinnamon, lemon, ground almonds, ground hazelnuts, flour, baking powder, rolled oats, carrots, powdered sugar, almonds

Taken from recipes-plus.com/api/v2.0/recipes/16560 (may not work)