Carrot muffins

120 gr white flour

40 gr of corn starch

2 tsp baking powder

4 egg yolks

4 egg whites

180 gr sugar

100 gr ground almonds (peeled)

100 gr ground hazelnuts

250 gr grated carrots

10 ml orange liqueur

2 tbsp orange juice

5 gr butter

30 gr ground biscuits

powdered sugar

In one bowl blended egg yolks and 2/3 of sugar. Add almonds, hazelnuts, flour,corn  starch, baking powder, carrot, orange liqueur and orange juice. In a separate bowl blend egg whites with the rest of the sugar.

Mix gradually snow in other ingredients, first at the lowest level of mixing, and then faster until all turns into a smooth mass.

Coat muffin pan with a little butter and a sprinkle ground biscuits. Pour mixture into baskets, leaving around one centimeter of empty. Put in a preheated oven at 180 degrees for 30 minutes.

Allow the muffins to cool to room temperature and sprinkle on them powdered sugar.