Carrot Cake Muffins
Carrot Cake Muffins
I decided to turn one of my fav cake recipes into muffins and it worked a treat!! They are really delicious and a healthier twist on the traditional classic recipe - with less sugar and topping them is optional.
Ingredients: (makes 20)
2 cups self-raising flour
1 tsp baking powder
1.5 tsp bicarbonate soda
1 rounded tsp ground cinnamon
1 rounded tsp mixed spice
2 eggs, beaten
3/4 cup of brown sugar
1/2 cup oil
2 cups of grated carrot
1 large banana, mashed
1 cup sultanas or raisins
1 large orange, juice and zest
Optional topping ingredients:
250g lite cream cheese
6tbsp icing sugar
1 tbsp lemon juice and zest ½ lemon
How to make:
Sift flour and baking powder, soda and spices and set aside.
Beat together eggs and oil.
Add sugar, mashed banana, orange juice and zest.
Add sifted flour, spices and baking soda/powder and beat together.
Fold in grated carrot and sultanas/raisins.
Spoon into greased muffin tins and cook at 180 degrees for 10-15 minutes or until golden brown and when you insert a skewer, it comes out clean.
Remove from the oven and allow to cool.
Optional Topping:
Beat together the topping ingredients until smooth and drizzle over the top of the muffins. (If you prefer a thicker consistency use standard cream cheese frosting recipe.)
They freeze well too, perfect for adding to lunch boxes!
