Name: Carrot muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 500.00 ml flour wholewheat; 160.00 g sugar; 7.00 ml Baking powder; 7.00 ml Bicarbonate of soda; 8.00 ml cinnamon ground; 5.00 ml nutmeg ground; 60.00 g raisins; 40.00 g pecan nuts roughly chopped; 150.00 g carrots grated; 100.00 g apples grated; 100.00 ml milk; 120.00 g butter melted; 3.00 eggs; 50.00 g cream cheese; 15.00 g butter; 140.00 g icing sugar; 5.00 ml lemon juice; 12.00 pecan nuts halved

Recipe Disclaimer

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Ingredients (18)

500.00 ml	flour — wholewheat
160.00 g	sugar
7.00 ml	Baking powder
7.00 ml	Bicarbonate of soda
8.00 ml	cinnamon — ground
5.00 ml	nutmeg — ground
60.00 g	raisins
40.00 g	pecan nuts — roughly chopped
150.00 g	carrots — grated
100.00 g	apples — grated
100.00 ml	milk
120.00 g	butter — melted
3.00	eggs

TOPPING

50.00 g	cream cheese
15.00 g	butter
140.00 g	icing sugar
5.00 ml	lemon juice
12.00	pecan nuts — halved

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Method:

1. Combine dry ingredients.
2. Mix the milk, butter and eggs together.
3. Make a hollow in the centre of the dry ingredients. Pour in the liquid ingredients and stir lightly until just combined.
4. Spoon into a greased muffin tray and bake at 200 ºC for 20 to 25 minutes or until cooked.
5. TOPPING: Beat cream cheese and butter together until light, then beat in icing sugar and lemon juice. Drizzle over cooled muffins and decorate with pecans.

VARIATION
Substitute the grated apple with 200 ml drained, crushed pineapple.