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Prep 30 mins
Cooking 30 mins
Serves 12
These muffins are transformed into mini carrot cakes by the delicious cream cheese icing!
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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