Date, carrot and apple muffins
|200 g||dates — finely chopped|
|1 1/2 cup||flour — plain|
|2 tsp||baking powder|
|1 tsp||cinnamon — ground|
|1 tsp||fresh ginger|
|2||eggs — large|
|150 g||butter — melted|
|1 tsp||vanilla — extract|
|1/4 cup||honey — runny|
|1/2 cup||carrots — finely grated|
|1/2 cup||apples — grated|
|1 tsp||orange — zest only|
|125 g||cream cheese — smooth|
|1-2 Tbs||honey — raw, to taste|
|1/4 tsp||vanilla — extract|
|1/2 tsp||orange — zest only|
Preheat your oven to 180°C. Place the cupcake cases in a muffin tray.
Place the dates in a small bowl. Cover with one cup of boiling water and leave to stand for 15 minutes. Drain the dates and blend them into a paste.
Sift the flour, baking powder, cinnamon, ginger and salt into a bowl. Add the eggs, butter, milk, vanilla extract, honey and date paste. Stir gently to combine.
Add the carrot, apple and orange zest. Mix until just combined (don’t over mix!).
Divide the batter between the cupcake cases. Bake for 20-25 minutes or until an inserted skewer comes out clean. Transfer the muffins to a cooling rack and leave to cool completely.
Place all of the topping ingredients in a bowl and whisk gently with a fork until smooth. Spread over the cold muffins before serving.
Optional: sprinkle finely grated orange zest, chopped nuts or a little ground cinnamon over the muffins to decorate.