Baby marrow and carrot muffins with honey walnuts

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 24
Servings 0
Time

Ingredients

  • 340
    g
    self-raising flour
  • 90
    g
    cornflour
  • 5
    ml
    bicarbonate of soda
  • 2
    ml
    salt
  • 5
    ml
    ground cinnamon
  • 170
    g
    castor sugar
  • 250
    ml
    grated baby marrow
  • 250
    ml
    grated carrots
  • 70
    g
    chopped nuts (walnuts, pecan nuts or brazil nuts)
  • 5
    ml
    vanilla essence
  • 2
    eggs, beaten
  • 125
    ml
    oil
  • 250
    ml
    milk
  • TOPPING
  • 30
    g
    smooth cream cheese
  • 30
    g
    butter
  • 160
    g
    icing sugar
  • 5
    ml
    lemon juice
  • HONEY WALNUTS
  • 75
    ml
    honey
  • 5
    ml
    lemon juice
  • 100
    g
    walnuts, halved
  • 45
    g
    castor sugar
  • 50
    ml
    oil
 

Method

 
1. Sift flour, cornflour, bicarbonate of soda, salt and cinnamon together into a large bowl. 2. Add castor sugar, vegetables and nuts and mix well. 3. Beat vanilla essence, eggs, oil and milk and add to the flour mixture. Mix lightly. 4. Spoon into greased muffin pans (2/3 full). 5. Bake in preheated 200 ºC oven for 20-25 minutes. 6. Turn out onto a cooling rack. TOPPING 7. Beat cream cheese and butter until smooth. Add the icing sugar and lemon juice and mix well. HONEY WALNUTS 8. Mix the honey and lemon juice and add the walnuts. Allow to marinate for 2 hours. 9. Drain nuts and coat with castor sugar. 10. Fry nuts lightly in oil until golden brown. Remove from pan and leave to set on greaseproof paper. 11. Spoon cream cheese topping over muffins and decorate with a honey-coated walnut.
 

Read more on: bake
 

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