• Leanne Fullwood

Spiced Carrot Muffins

I love having a stash of sweet little muffins handy- perfect for afternoon snacks or a pre/post training pick me up. I love them- but Sophie does too so it keeps everyone happy!

These are really easy to make (one bowl) and don’t take too long to prep either. Basically a simple version of a carrot cake- complete with a cream cheese frosting. Top tip: make sure you use full fat cream cheese- you never get the same result with reduced fat versions.

I’ve said these are fine to keep at room

temperature for up to 3 days but ours rarely last that long!!


Spiced Carrot Muffins

Makes 12

Ingredients

80g melted coconut oil or butter

60g maple syrup

3 eggs

2 tsp vanilla extract

260g grated carrots (about 4 carrots)

1 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp mixed spice

200g self raising flour

100g raisins coated in a heaped tsp of SR flour


Topping (optional)

100g softened butter

150g icing sugar

100g full fat cream cheese


You also need a 12-hole muffin tray and 12 muffin cases

Method

1. Pre-heat oven to 180° fan. Line your muffin tray with the cases.


2. Whack all the ingredients except the flour into a large mixing bowl and stir together until fully combined.

3. Sift the flour into the bowl and fold gently into the wet mix, followed by the floured raisins. Don’t over mix!

4. Divide evenly between the cases (approx 65g each if you want to be precise and weigh them!)

5. Bake in the oven for 20-25 mins until risen, golden and a skewer comes out clean.

6. Whilst cooling, make your topping. Combine the butter and icing sugar together with a fork in a bowl until combined. Add the cream cheese and gently fold this into the butter mix. Over mixing will result in a runny topping. Chill in the fridge.

7. Once the muffins are cooled- spoon or pipe a dollop of the cream cheese frosting on top of each.

These will keep for 3 days at room temperature!

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