Pink Lady® wholewheat carrot cake muffins with cream cheese icing by Ina Paarman

Recipe from: 28 May 2014
recipes baking muffins carrot cake

Ingredients 15
Servings 12
Time 00:20

Ingredients

  • 2
    extra large eggs
  • 125
    ml
    canola or sunflower oil
  • 250
    ml
    plain yoghurt
  • 250
    ml
    milk
  • 1x700
    g
    Ina Paarman's Muffin Mix with Raisins and Bran
  • 10
    ml
    ground cinnamon
  • 2
    cup
    grated carrots
  • 1
    Pink Lady® apple, coarsely grated with skin on
  • 50
    g
    chopped pecan nuts
  • Cream cheese icing:
  • 60
    ml
    butter
  • 2.5
    ml
    vanilla essence
  • 250
    g
    sifted icing sugar
  • 125
    g
    cream cheese or smooth creamed cottage cheese
  • extra nuts and orange zest to garnish
 

Method

00:25
 
Preheat oven to 180°C and adjust oven rack to middle position.

Remove the raisin-bag from the foil packet and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell.

Line two muffin pans with paper cups. Beat eggs and oil for 2 minutes on high speed until well blended. Add yoghurt and milk and beat for 1 minute on high speed.

Add contents of pack, cinnamon, drained plumped raisins, grated carrots, grated apple and chopped nuts. Stir by hand with a spatula ± 40 times until uniformly blended. (Do not beat).

Spoon one heaped tablespoon of mixture into muffin pans. Fill the hollows only about 2/3 full.

Bake for about 20-25 minutes until nicely risen and browned.

Icing:

Cream butter and vanilla, gradually add icing sugar until you get a dry, crumbly mixture. Add the cream cheese. Don't beat cheese, just fold it in gently by hand, as it becomes watery when over mixed - the icing must still look slightly lumpy.

Ice muffins when completely cooled.

Garnish with chopped nuts and orange zest.


Chef’s Hint:

Apart from Philidelphia cream cheese which is very expensive most other cream cheeses have quite a high water content and must be dripped in a sieve lined with white kitchen paper or muslin before used in the icing.

I prefer to use low fat creamed cottage cheese as it is not so rich. Cottage cheese definitely needs to be dripped overnight.

Recipe supplied by Ina Paarman.

 

Read more on: muffins  |  recipes  |  baking
 

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