CARROT AND CREAM CHEESE MUFFINS
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
