Carrot Cake Muffins

Carrot Cake Muffins

{ THESE LITTLE TREATS ARE SURE TO PLEASE ANY SWEET TOOTH. SURPRISE, THEY’RE ALSO GLUTEN AND DAIRY FREE! }

Contributor: Georgie Botto

{ INGREDIENTS }

65 grams caster sugar

55 grams brown sugar

115 grams margarine

2 eggs

70 grams self-raising GF flour

30 grams LSA (linseed, sunflower, almond mix)

15 grams shredded coconut

150 grams carrot, finely grated

100 grams dairy-free cream cheese (or standard cream cheese if dairy is not a problem)

1 tablespoon lemon juice

1 tablespoon orange juice

1/4 cup icing sugar

zest of half an orange

{ METHOD }

Preheat the oven to 160°C and grease a mini-muffin tin with some margarine.

Mix the sugar and margarine together until creamy.

Whisk the eggs with a fork then add in fifths to the mix, stirring continuously. Once all the egg is mixed in, add the flour, LSA, coconut and carrot, and stir until well-combined. Pour the mixture into the tin, filling each cup three-quarters full.

Place in the oven for 20 minutes or until a skewer inserted into the centre of a cake comes out clean.

While the muffins are baking, prepare the icing. Combine the cream cheese, lemon and orange juices and icing sugar, and mix well.

Remove the muffins from the oven and turn onto a wire rack to cool. Top each muffin with a heaped teaspoon of icing and a little orange zest.

Prep time: 
Cook time: 
Total time: 
+ 12 +

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Categories: SWEETS: BAKING.