Delhi Carrot Muffins
1 1/2 c. sugar 1 c. safflower oil 4 eggs, lightly beaten 3 c. all-purpose flour 2 tea. baking powder 1 tea. baking soda 1/2 tea. salt 2 c. grated carrots 1 c. pistachio nuts 1 c. walnuts Beat sugar, oil and eggs in medium bowl. Sift together the dry ingredients. Gradually stir dry ingredients in to the oil mixture. Fold in carrots and nuts. Spoon into the muffins cups and bake at 400F for 18 - 20 minutes. You have to watch these closely as they do tend to brown very quickly.