Easter Bunny Muffins

Ingredients for 12 servings:

• Butter, for the mold
• 250 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 pinch(s) nutmeg, grated
• 80 g walnuts, finely chopped
• 3 medium-sized carrots, approx. 150 g
• 100 g butter
• 2 eggs
• 120 g sugar
• 200 g cream, sour
• 2 tsp lemon juice
• 100 g powdered sugar
• 2 ½ tbsp lemon juice
• 12 chocolate Easter bunnies, small
• Sugar – Easter eggs, small
• Pistachios, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Grease the wells of a muffin tin with soft butter or line them with paper baking cups. Preheat the oven to 180°C (160°C fan-assisted). In a bowl, combine the flour with the baking powder, baking soda, cinnamon, nutmeg, and walnuts. Wash, trim, and peel the carrots, and finely grate them. Add to the flour mixture. Melt the butter in a small saucepan over medium heat. Crack the eggs into another bowl. Lightly whisk the sugar, butter, sour cream, and lemon juice. Add the flour mixture to the egg mixture and mix gently with a wooden spoon. Divide the batter evenly among the muffin tins, place the muffin tins on the middle rack, and bake for about 25 minutes. Remove the muffins from the oven and let them rest for 5 to 10 minutes. Then remove the muffins from the tin and let them cool. For the glaze, mix powdered sugar with lemon juice and spread it thickly on the muffins. Decorate each muffin with a chocolate Easter bunny, colorful sugar Easter eggs, and a few chopped pistachios.