Sweet Zucchini Carrot Muffins

Ingredients

• butter (for the pan)
• flour (for the pan)
• 1 Carrot
• 1 Zucchini
• 2 tbsp pistachio nuts
• 4 eggs
• 125 g powdered sugar
• 125 g sour cream
• 1 tsp Baking powder
• 225 g flour
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat oven to 180°C with fan and top heat. Grease and flour a muffin tin.

2. 2.

   Wash, peel, and grate the carrots and zucchini finely. Roughly chop the pistachios. Separate the eggs; beat the yolks with half of the powdered sugar until creamy. Stir in sour cream, vegetables, and pistachios. Whisk the whites with remaining powdered sugar until stiff peaks form, then fold alternately into the batter mixed with flour and baking powder.

3. 3.

   Fill the muffin cups and bake for about 30 minutes until golden brown.

4. 4.

   Dust with powdered sugar before serving.