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.