Carrot muffins with cream cheese icing

The icing on this old favourite is so tasty, you’ll probably be tempted to tuck in while still mixing!
 
recipe, muffins, carrot, treat, sweet,bake

Recipe from: 27 November 2015
Preparation time: 20 min
Cooking time: 20 min
 
 

Ingredients

 
  • 770
    ml
    cake flour
  • 200
    ml
    soft brown sugar
  • 5
    ml
    baking powder
  • 2.5
    ml
    bicarbonate of soda
  • 2.5
    ml
    salt
  • 5
    ml
    ground cinnamon
  • 250
    ml
    oil
  • 250
    ml
    yoghurt
  • 125
    ml
    pineapple pieces, finely chopped
  • 2
    eggs
  • 7.5
    ml
    vanilla essence
  • 500
    ml
    grated carrot
  • 160
    ml
    raisins
  • ICING:
  • 125
    g
    cream cheese
  • 30
    g
    butter, at room temperature
  • 10
    ml
    finely grated lemon rind
  • 5
    ml
    lemon juice
  • 5
    ml
    vanilla essence
  • 400
    ml
    icing sugar, sifted
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.

Sift the cake flour into a large mixing bowl, then add the brown sugar, baking powder, bicarbonate of soda, salt and cinnamon. Mix the oil, yoghurt, pineapple, eggs and vanilla essence in a separate mixing bowl.

Make a well in the dry ingredients and add the pineapple mixture.

Fold in the carrot and raisins, then spoon the batter into the prepared muffin-pan cups. Bake for 20 minutes or until the muffins are golden brown and have risen fully.

Prepare the icing:
Beat the cream cheese, butter, lemon rind, lemon juice and vanilla essence until it is creamy. Add the sifted icing sugar and beat until all the ingredients have mixed. Add extra lemon juice if desired.

To serve:

Once the muffins have cooled, ice them with the lemon and cream cheese icing and serve.

Words and image: Home
magazine

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Read more on: muffins  |  sweet  |  recipe  |  bake  |  treat
 

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