By Ankie Niesing– Avid runner and mom to 2 fussy eaters. As a home economist and owner of the Wooden Spoon Kitchen Cooking school She is passionate about healthy eating and helping others to enjoy and make nutritious food.
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.
Cream cheese frosting
Preheat the oven to 180’C Fan, 200’C. Measure out all the ingredients
Measure oil in measuring jug, add egg and whisk lightly with a fork. Add carrot, courgette, pineapple vanilla essence.
Put the flour, sugar and salt into bowl
Pour the contents of the measuring jug into the flour bowl and mix well with a wooden spoon, but don’t over-mix.
Place the mixture into the muffin moulds using the two spoon method
Place in preheated oven for about 20 minutes. Until muffins are cooked. Leave to cool on a wire rack.
Click here to find out more about The Wooden Spoon Kitchen.