Carrot muffins with orange topping
Based on a classic carrot cake recipe, these muffins are great for lunchboxes, picnics and afternoon tea. They're easy enough to get kids involved in the cooking. The orange icing is a nice, zingier twist on the traditional plain cream cheese.
Ingredients
- 125g unsalted butter, cut into small pieces; softened at room temperature
- 125g soft brown sugar
- 2 eggs
- 125g self raising flour, sifted
- ½ tsp nutmeg, grated
- ½ tsp ground cinnamon
- 150g carrot, grated
- 30g walnuts, chopped
- 30g sultanas
- 250g cream cheese
- 125g icing sugar
- 1 tsp orange zest
- 1 tsp orange juice
Method
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Step 1
Preheat oven to 180°C/Gas 4. Lightly grease a muffin tin or line with muffin cases.
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Step 2
In a large bowl beat the butter and sugar together. Continue mixing and slowly add the eggs one at a time until fully combined.
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Step 3
Gradually add the flour, nutmeg and cinnamon. Mix in the grated carrot, walnuts and sultanas. Fill each muffin case full.
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Step 4
Bake for 20-30 minutes until they have risen and bounce back when lightly pressed. (If you insert a skewer it should come out clean). Cool on a wire rack.
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Step 5
For the topping mix the cream cheese, icing sugar, orange zest and juice in a bowl. Cool slightly before spreading over the top of each muffin.