Carrot cake muffins

ingredients

• • 250 gram gluten-free self-raising flour
  • 150 gram raw sugar
  • 1 teaspoon mixed spice
  • 1/2 cup desiccated coconut
  • 1/4 cup chopped walnuts
  • 2 eggs
  • 125 millilitre sunflower oil
  • 2 cup grated carrot
  • 1/2 cup crushed pineapple with its juices
  • 1 tablespoon lemon zest strips, to garnish
  • 2 tablespoon honey, to drizzle

• Cream cheese frosting

  • 250 gram cream cheese, softened
  • 1 cup gluten-free icing sugar
  • 1 teaspoon lemon juice

method

• • 1

    Preheat the oven to 180°C. Line a 12-hole muffin pan with baking paper.

  • 2

    In a large bowl combine the flour, sugar, spice, coconut and walnuts. In a separate bowl whisk together the eggs and oil until smooth then fold in the carrot and pineapple.

  • 3

    Mix the wet ingredients into the dry then spoon into the lined muffin pan. Bake in the preheated oven for 15-20 minutes until the muffins are golden, puffed and cooked through. Set aside to cool completely.

  • 4

    Meanwhile, to make the cream cheese frosting, whisk together the ingredients until smooth and creamy.

  • 5

    Ice the cooled muffins with the cream cheese frosting. Warm the lemon zest and honey in the microwave for 30 seconds and drizzle over the cupcakes.

notes

PER SERVE: Energy: 406kcal, 1697kj Protein: 3g Fat: 22g Saturated fat: 8g Cholesterol: 53mg Carbohydrate: 49g Fibre: 2g Sodium: 262mg