What’s great about these muffins is that they’re packed with the goodness of carrots, courgettes, nuts and even crushed pineapple. The cream cheese topping is hits the spot for anyone with sweet cravings.
Makes 12
Ingredients
- 180ml canola oil
- 3 eggs
- 180g self-raising flour
- 120g demerara sugar
- 120g grated carrot
- 120g grated courgette
- 90g tinned crushed pineapple
- 60g chopped pecan nuts
- 5ml cinnamon
- 5ml vanilla essence
- Pinch of salt
Cream cheese frosting
- 1 tub cream cheese
- 5ml vanilla
- 2tbs honey
- Orange zest
- Mix and use as frosting
Method:
Step 1:
Preheat the oven to 180’C Fan, 200’C. Measure out all the ingredients
Step 2:
Measure oil in measuring jug, add egg and whisk lightly with a fork. Add carrot, courgette, pineapple vanilla essence.
Step 3:
Put the flour, sugar and salt into bowl
Step 4:
Pour the contents of the measuring jug into the flour bowl and mix well with a wooden spoon, but don’t over-mix.
Step 5:
Place the mixture into the muffin moulds using the two spoon method
Step 6:
Place in preheated oven for about 20 minutes. Until muffins are cooked. Leave to cool on a wire rack.
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