Mini Carrot Muffins Recipe – Food & Home Magazine

Ingredients

• 325 g plain flour
• 125 g wholemeal flour
• 1 tbsp bicarbonate of soda
• 2 tbsp ground cinnamon
• 300 g unrefined caster sugar
• 300 ml light vegetable oil or other flavourless oil
• 4 large eggs, lightly beaten
• 1tbsp pure vanilla extract
• 100 g each chopped walnuts, desiccated coconut and sultanas
• 300 g carrots, grated
• 250 g tinned pineapple chunks, drained and puréed
• ***For The Cream Cheese Frosting:
• 280 g Philadelphia cream cheese
• 100 g butter, softened
• 100 g icing sugar, sifted
• ***You Will Need:
• 24 muffin cases and 2 x 12-hole muffin tins