Baby marrow and carrot muffins with honey walnuts

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0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (22)

340.00 g flour — self-raising
90.00 g cornflour
5.00 ml Bicarbonate of soda
2.00 ml salt
5.00 ml cinnamon — ground
170.00 g castor sugar
250.00 ml courgettes — grated
250.00 ml carrots — grated
70.00 g nuts — chopped
5.00 ml vanilla — essence
2.00 eggs — beaten
125.00 ml oil
250.00 ml milk
TOPPING
30.00 g cream cheese — smooth
30.00 g butter
160.00 g icing sugar
5.00 ml lemon juice
HONEY WALNUTS
75.00 ml honey
5.00 ml lemon juice
100.00 g walnuts — halved
45.00 g castor sugar
50.00 ml oil
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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.



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