Carrot Cake Muffins
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
A little bit of what you fancy does you good – so enjoy one of these wholesome muffins – and freeze what you don’t need.
Ingredients
Self-rising flour
2 cup(s)
Baking powder
2 tsp(s)
Baking soda
1 tsp(s)
Table salt
½ tsp(s)
Unpacked brown sugar
4 oz
Raw egg
2 large
Vanilla extract
1 tsp(s)
Fat-free skim milk
¾ cup(s)
Reduced-calorie margarine
1¾ oz
Carrots
225 gm, finely grated
Raisins
50 gm, (1 3/4oz)To serve:
Fat free semi soft cheese
150 gm
Powdered sugar (confectioner's)
2 tsp(s)
Raw orange peel
1 tsp(s), finely zested
Instructions
1
Preheat the oven to 190°C. Line a 12 hole muffin tin with paper muffin wrappers.
2
Sift the flour, baking powder, baking soda and salt into a large bowl. Stir in the sugar.
3
In a separate bowl, beat the eggs, vanilla, milk and melted margarine together. Stir in the grated carrots and raisins. Add the wet ingredients to the dry ingredients and stir together until just combined.
4
Spoon the mixture into the muffin cases (they will be quite full). Bake for 18-20 minutes, or until risen and firm. Cool on a wire rack.
5
Beat the soft cheese, powdered sugar and orange peel together. Serve with the muffins.The secret of successful muffins is to avoid over-mixing.
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