CARROT AND CREAM CHEESE MUFFINS

Yields12 Servings
 375 g self-raising flour
 1 tsp baking powder
 220 g golden caster sugar
 1 medium egg
 125 ml vegetable oil
 2 tsp vanilla extract
 180 ml milk
 250 g cream cheese, softened
 1 tbsp golden caster sugar
 3 carrots peeled and grated
 2 tsp ground cinnamon
 100 g walnuts, chopped
1

Preheat the oven to 180C/Bas4

2

Line a 12-hole muffin tin with paper cases

3

Place the flour, baking powder and sugar in a large bowl and mix to combine

4

Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine

5

Add the egg mixture to the flour mixture and fold until almost combined

6

Add the carrots, cinnamon and walnuts to the muffin mixture and mix until just combined

7

Place the cream cheese and sugar in a medium bowl and mix until smooth

8

Divide half the muffing mixture between the prepared tins; place 1 heaped tablespoon of the cream cheese mixture on to each muffin; top with the remaining muffin mixture and bake for 20-25 minutes or until cooked when tested with a skewer; transfer to a wire rack to cool completely

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