Carrot Muffins with Cream Cheese Icing
Step 1 First, preheat your oven to 170C/150C fan/Gas 3. Grease your muffin tins/silicone moulds/prepare your muffin cases. Step 2 You’ll need two bowls.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.grahamsfamilydairy.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Muffin tin
- Cupcake liner
- Wooden spoon
- Metal spoon
- Whisk
- Spoon
- Grater
- Paper towel
- Cooling rack
- Oven
- Stove
Ingredients
- 300g self-raising flour
- ½ teaspoon salt
- 2 teaspoons mixed spice
- 1 egg
- 100ml Graham’s whole milk
- 125g caster sugar
- 1 tsp vanilla
- 100g vegetable oil
- About 300g peeled and coarsely grated carrots (roughly 2 large ones)
- 100g chopped nuts or dried fruit, or both! (optional)
- 100g full-fat (must be full fat) cream cheese
- 250g icing sugar
- A wee squeeze of lemon
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