Carrot and orange muffinsby Sam Scott |
| Preperation time: 20 mins Cooking time: 20 mins Serves: 7 |
| Recipe Ingredients |
| 4 medium eggs, at room temperature; 8 tbsp caster sugar; 150g self-raising wholemeal flour; 2 tsp ground mixed spice; 225g carrots, peeled and grated; 1/2 tsp finely grated orange rind; FOR TOPPING: 200g low-fat soft cheese; 1 tbsp icing sugar; 1/2 tsp finely grated orange rind; orange zest to decorate; will need 14 deep paper muffin cases |
| Recipe Method |
| Put the paper cases into a muffin tin and heat
the oven to 180c/ gas4. Whisk the eggs and caster sugar together in a bowl until pale and creamy. Sift in the flour and mixed spice. Add the carrots and orange rind and gently fold the ingredients together using a metal spoon. Spoon the mixture into the muffin cases until two-thirds full. Bake for 20-25 mins until risen and lightly golden. Allow to cool in tin. Meanwhile make the frosty topping by beating together the soft cheese, icing sugar and orange rind. Chill until required. To serve spread some of the frosting over each muffin and sprinkle with the grated orange zest to decorate. |
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