Carrot Muffins
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Carrot Muffins Preparation Time:15 minutesCooking Time:12 minutesServes:Makes 9-12 |
Carrot Muffins Ingredients:
- 1 cup grated carrots
- ½ cup oil
- ¼ cup sugar
- 1 egg
- 2 Tablespoons crushed tinned pineapple
- ½ teaspoon cinnamon
- 1 cup gluten self raising free flour
- ½ tsp baking soda
- ¼ cup walnuts, finely diced
- 3 Tablespoons block-style cream cheese at room temperature
- ½ cup castor sugar
- ½ tsp vanilla extract or paste
Method:
- Preheat oven to180 degrees Celsius.
- Place muffin cases in the muffin tin.
- Combine carrots, oil, sugar, egg and pineapple and mix .
- Mix the dry ingredients together in a separate bowl and slowly add.
- Fold in walnuts.
- Fill muffin cases ¾ full and finish with light sprinkling of brown sugar.
- Bake for 12 minutes or until a knife comes out clean.
- When cooled add cream cheese drizzle, if desired.
- Whip cream cheese in bowl using electric beaters. Slowly add confectioner’s sugar and vanilla.
- Drizzle over muffins when they are cooled. Keep the drizzle small.
Tagged Baking soda, Carrots, Cinnamon, Egg, Gluten free flour, Oil, Sugar, Tinned pineapple, Walnuts