These scrummy little muffins scream Autumn to me (even though they were created in Spring!). They are super packed with carrot - moreso than your usual carrot cake -and I reckon this qualifies them as a serving of vegetables :) And even better, they are just delish as an afternoon snack with a cup of tea!
makes 12 muffins (plus 24 mini muffins if you're lucky!)
keep for 5 days in the fridge
1 1/3 cups vegetable oil
2 eggs, lightly beaten
2tbs honey, warmed
1 2/3 cups self raising flour
3/4 cups golden caster sugar
1 tsp cinnamon
3 cups grated carrot or thereabouts (the more carrot, the more muffins!)
1/2 cup shredded coconut
500g cream cheese, at room temperature
4 cups icing sugar
1/4 cup honey, warmed
1. Preheat oven to 180 degrees celsius and line a 12 hole muffin tray with muffin cases. If you're feeling optimistic, line a 24 hole mini muffin tray too :)
2. Combine flour, sugar and spices in a large bowl and mix thoroughly.
3. Lightly beat together oil, eggs and honey in a jug.
4. Add oil mixture, carrot and coconut to flour mixture and fold gently until just combined.
5. Spoon into muffin trays, filling each case at least 3/4 full.
6. Bake for approximately 20 minutes or until the muffins spring back when lightly touched in the centre.
7. Allow to cool in trays for ten minutes before turning onto a wire rack to cool completely. Apply a generous amount of frosting!
To make frosting -
Beat cream cheese and honey until smooth and combined. Gradually add icing sugar, beating between additions until it is a smooth consistency.
*substitute brown sugar or caster sugar for the golden caster sugar if you prefer, I like the godlen caster sugar as seems to not dissolve fully and gives a slight crunch.
*change the spices around to create a unique flavour - try adding some ground ginger or mixed spice or even ground cardamom.
* these muffins barely rise so fill them up almost to the size you want them to be when baked.