Easy Carrot Cake Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 tsp Bicarbonate of Soda
- 100 ml Natural Yogurt
- 140 g Butter (melted in the microwave and cooled)
- 2 Eggs (beaten)
- 200 g Grated Carrot
- 1 tsp Cinnamon
- 1 Lime (zest)
- 100 g Icing Sugar
- 1ยฝ Limes (juice)
Method
- Preheat the oven to 190ยฐC (170 fan / Gas 4) and line a 12 hole muffin tin with muffin cases.
- Sieve the flour and bicarbonate of soda into a large mixing bowl and stir in the caster sugar.
- Whisk together the cooled melted butter, yogurt and eggs in a jug, then gently fold them into the dry ingredients.
- Mix in the grated carrot, cinnamon, and lime zest.
- Spoon the batter into 12 muffin cases and bake in a preheated oven for 18 minutes until golden.
- Whisk together the icing sugar and lime juice to make a runny drizzle icing and drizzle over the top of the warm muffins. Allow to cool before eating.