Carrot Cake Muffins
Serves 12 • Prep 30 mins • Cooking 30 mins
These muffins are transformed into mini carrot cakes by the delicious cream cheese icing!
What you’ll need
2 cups The Healthy Baker Self Raising Flour
1 cup caster sugar
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ cup chia seeds
1 ½ cups grated carrot
1 cup chopped fresh pineapple (or canned)
½ cup chopped pecans
2 eggs at room temperature
80g butter melted
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 muffin tray holes with muffin paper cases.
Combine the flour, sugar, ground cloves, chia seeds and nutmeg in a large mixing bowl. Stir in the carrot, pineapple and pecans. Make a well in the centre.
Use a fork to whisk together the eggs, orange juice and butter. Stir into flour mixture until just combined. Don't over-mix, the batter should still be a little lumpy.
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. Serve with the muffins.