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Carrot and apple mini muffins

Carrot and apple mini muffins

3 cups grated carrots
2 apples washed, cored and grated
2 cups (400g) brown sugar
2 cups (300g) self-raising flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 1/2 cups (375ml) vegetable oil
4 eggs

Icing

1 pkt (250g) cream cheese
1 cup (150g) icing sugar

Preheat oven to 180°C (160°C fan-forced). Line a 30 mini muffin pan with liners and set aside.

Peel and grate the carrots and apple, and set aside.

In a bowl combine sugar, flour, spices and oil into a large bowl. Add eggs, one at a time, stir in carrots and apple and combine until all ingredients are moist.

Bake for 20-30 minutes or until skewer comes out clean. Leave to cool in the pan for 5 minutes and then cool further on a wire rack.

In a bowl using a mixer, beat the cream cheese until smooth and then gradually add the icing sugar until light and fluffy. Spread over cooled muffins.


Notes:

The oil in this recipe must be tasteless so please use a neutral oil like vegetable oil and not olive oil.
You need to mix this recipe until the ingredients are just moist. If you over-mix muffins they become tough in texture.

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