Carrot cake muffins

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Makes 12
300g gluten-free self-raising flour
2 tsp cinnamon
200g light brown sugar
2 orange zest
200g carrots, peeled and grated
8 tbsp orange juice
2 eggs
100ml sunflower oil

For the cream cheese icing:
200g cream cheese
50g icing sugar
Zest of 1 orange, plus extra to decorate
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a 12-cup muffin tin with paper cases.
  2. In a bowl, combine the flour, cinnamon, sugar, orange zest and carrots.
  3. In a jug ,whisk together the orange juice, eggs and oil. Pour into the dry ingredients and whisk until combined.
  4. Divide evenly amongst the muffin cases and bake for 20-25 minutes or until a skewer
    inserted in the centre comes out clean. Allow to cool fully.
  5. In a bowl, whisk together the cream cheese, icing sugar and orange zest until smooth.
  6. Spoon the icing into a piping bag fitted with a round nozzle. Pipe a small blob of icing onto the top of each muffin and decorate with some extra orange zest

Per serving: 323kcals, 14.7g fat (4.7g saturated), 43.6g carbs (22.1g sugars), 5g protein, 1.5g fibre, 0.076g sodium