Ingredients

The following ingredients have 4 Servings
  • ¼  cup pistachios ((40g / 1.4oz) )
  • 95  g  plain (all-purp) flour ((¾ cup) )
  • ⅓ cup  dark brown sugar
  • 75 g  unsalted butter, cubed and chilled ((⅔ stick) )
  • 2-3 teaspoons milk
  • 2 medium carrots, peeled and chopped into chunks
  • ½ cup shelled pistachios ((80g / 2.8oz) )
  • 1 ½  cups  plain (all-purp) flour ((195g / 6.9oz) )
  • 1  cup  light brown sugar ((200g / 7oz) )
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons  baking powder
  • ¼ teaspoon  salt
  • ¼ teaspoon nutmeg
  • ½ cup  whole milk ((125ml) )
  • ½ cup  flavourless vegetable oil ((125ml) )
  • 2  large eggs
  • 2 tablespoons honey ((⅙ cup) (notes))
  • 1  teaspoon  vanilla extract

Instruction

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with liners if using (or grease and flour the holes if you aren't but your tin is not non-stick).