Carrot Muffins
 
 
 

Carrot Muffins

 
 

Information

Time
1 Hour
Difficulty
Serves
12

Written by:

Henrietta Norton


Ingredients

1
Orange
150g
Sultanas
80g
Pecans or walnuts, roughly chopped
3
Medium eggs
2
Tablespoons of maple syrup
280g
Scrubbed and finely grated carret
150g
Spelt or gluten free flour
80g
Ground almonds
2
Tablespoons of cinnamon
2
Tablespoons of baking powder
1
Tablespoons of vanilla extract

For the icing:

1
Tablespoon of maple syrup
2
Tablespoons of fresh squeezed lime juice
35g
Cream cheese or mascarpone

You will need:

1
Muffin tin

Directions

1
Preheat the oven to 160C/325F/gas mark 3 and grease a muffin tin.
2
Finely grate the zest of the orange on to a plate and set it aside, then squeeze the orange and soak the sultanas in the juice whilst you make up the rest of the recipe.
3
Whisk the eggs and maple syrup for a full 5 minutes until pale coffee coloured. Add the grated carrot and orange zest before beating again briefly to incorporate.
4
Add the flour, ground almonds, cinnamon, baking powder, vanilla extract and salt into the wet mix above and combine together with the help of the whisk.
5
Add the sultanas, along with any orange juice left in the bowl and toasted nuts. Mix with a spatula until they are dotted around.
6
Pour the mixture into each muffin hole (about 2 tablespoons per muffin).
7
Place them in the middle of the oven for 45 minutes - 1 hour.
8
Remove the cakes from the oven turn out on to wire rack and leave to cool completely, otherwise the icing will run off.
9
To make the cream-cheese icing, add all the icing ingredients together and refrigerate for 15 minutes before icing the cold cake.