Carrot Cake Muffins
Delicious with a cup of tea making for the ideal elevenses muffin
12
170°C/fan 150°C/gas mark 3
45 minutes
“Save back some chopped walnuts to sprinkle on top of the icing for decoration”
Ingredients
50g grated carrot
150g soft brown sugar
150mL sunflower oil
200g gluten-free self-raising flour
2 large eggs
1 tsp cinnamon
100g walnuts (optional), chopped
100g raisins or sultanas (optional)
Icing
200g icing sugar
50g butter, softened
2 tsp vanilla extract
2 tbsp water/milk, if required
Method
Preheat the oven to 160°C/fan 140°C/gas mark 3. Place your paper muffin cases in your tin ready.
Add all the ingredients to the bowl and mix lightly. The mix should be wet and runny. Spoon the mixture into the cases, near to the top but leaving gap, being sure not to overfill.
Place on the middle shelf of the oven and bake for 30 minutes until the muffins are golden brown and springy to the touch.
While they are cooling, make the icing. Whisk together the icing sugar, butter and vanilla extract. If the icing is a bit too thick to spread, add a little water or milk. Make sure the muffins are cool before finishing them off with the icing. They are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
