Carrot Muffins

Preheat the oven to 160 °C hot air.

Peel the carrots and grate finely.

Sift the flour and baking powder and mix well.

Combine oil, carrots, hazelnuts, sesame seeds, cane sugar, ginger, cream, eggs and the lemon juice.

Stir in the flour and baking powder mixture and mix everything together on low speed of the mixer.

Pour the batter into muffin tins and bake for about 25 minutes.

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