What you’ll need
300g chopped carrot
80g chopped butter
¾ cup orange juice
2 eggs at room temperature
2 cups The Healthy Baker Self Raising Flour
¾ cup caster sugar
½ teaspoon ground cloves
½ teaspoon ground nutmeg
55g chia seeds
165g chopped fresh pineapple (or canned)
60g chopped pecans
For the cream cheese icing:
100g spreadable cream cheese at room temperature
¼ cup maple syrup
¼ cup icing sugar
Preheat the oven to 190°C /170°C fan-forced. Line 12-hole x ½ cup (125ml) muffin tray holes with muffin paper cases.
Place carrot into mixing bowl and grate 5 sec/speed 6. Set aside.
Place butter into mixing bowl and melt 3 min/60°C/speed 2. Cool slightly.
Add orange juice, eggs, cloves nutmeg, flour, sugar and eggs and mix 5 sec/speed 4.
Scrape down side of bowl. Fold in grated carrot, pineapple, chia seeds and pecans 10-20 secs/reverse/speed 3 or until evenly combined.
Evenly spoon mixture into paper cases. Bake in preheated oven for 20-25 minutes or until golden and cooked when tested with a skewer.
Cool for 5 minutes in the tin and turn out onto a wire rack.
Beat together the cream cheese, maple syrup and icing sugar. Insert butterfly.
Place cream cheese, maple syrup and icing sugar into the mixing bowl. Insert butterfly.
Beat 1 min/speed 4. Serve with the muffins.
