Foodie Friday: Carrot and Cream Cheese Muffins

carrot-cream-cheese-muffins(Makes 8)

Ingredients:
225g self-raising flour
1 tsp bicarbonate of soda
1.5 tsp mixed spice
1 tsp ground cinnamon
150ml sunflower oil
150ml sour cream
225g light muscovado sugar
2 large eggs
125g carrots, grated

For the icing:
50g butter
200g cream cheese
50g golden icing sugar
24 mini sugar-coated chocolate eggs

Method:
1. Preheat the oven to 200C/fan 180C/gas mark 6. Line a muffin tin with eight paper muffin cases.
2. Sift the flour, bicarbonate of soda, mixed spice and cinnamon into a bowl. Pour the oil into a jug, add the sour cream, sugar and eggs and beat with a fork until well mixed.
3. Pour the wet ingredients into the dry, add the carrots and gently stir everything together to combine. Spoon into the prepared muffin cases and bake for 15-20 minutes until well risen and firm. Leave to cool.
4. Mix together the butter and cream cheese until softened and combined. Stir in the icing sugar and mix. Spoon on top of the muffins and top each with three little sugared eggs.

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