Name: Easter bunny carrot muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 200 g McCain Baby Carrots; 160 g butter melted and cooled slightly; 260 g cake flour; 40 g cornflour; 7,5 ml baking powder; 5 ml salt; 10 ml cinnamon; 40 g pecan nuts; 40 g currants; 150 g white sugar; 2 large eggs; 1 egg yolk; 1 orange zested; 60 ml milk; 55 g butter softened; 100 g smooth cream cheese medium-fat; 1 orange grated zest

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Ingredients (17)

200 g	McCain Baby Carrots
160 g	butter — melted and cooled slightly

Dry ingredients

260 g	cake flour
40 g	cornflour
7,5 ml	baking powder
5 ml	salt
10 ml	cinnamon
40 g	pecan nuts
40 g	currants

Wet ingredients

150 g	white sugar
2	large eggs
1	egg yolk
1	orange — zested
60 ml	milk

Cream cheese icing

55 g	butter — softened
100 g	smooth cream cheese — medium-fat
1	orange — grated zest

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Method:

Preheat the oven to 180˚C. Line a six-cup American muffin pan with paper casings.
Place the frozen McCain Baby Carrots in a small microwavable bowl and top with cling wrap. Cook in the microwave from frozen for 3–4 minutes or until just soft. Remove and allow to cool.
Place the cooled carrots in the bowl of a food processor and add the cooled melted butter. Pulse the carrots with the butter until a smooth purée forms.
Combine all the dry ingredients except the sugar in a mixing bowl, mix through and set aside until needed.
Combine the sugar, eggs and zest in a bowl. Mix until light and fluffy with an electric hand mixer. Add the milk and mix through. Add the carrot purée to the egg mixture and mix through.
Fold the dry ingredient mixture through the egg mixture until well mixed but do not over mix.
Ladle the batter into the prepared muffin tray and bake in the oven for 30 minutes or until a testing needle comes out clean.
Cool the muffins on a wire rack. Combine all the ingredients for the icing in a medium bowl and mix through with an electric hand mixer. Spread the icing on the muffins and enjoy.