Carrot Cake Muffins - Low Sugar Version
Makes 12 Muffins
Servings: 12
Equipment
- 12 hole muffin tin
Ingredients
- 300 g wholemeal plain flour
- 2 tsp baking powder
- 1 tsp mixed spice
- 1/2 tsp salt
- 50 g ground almonds
- 1 large egg beaten
- 1 tsp vanilla extract
- 100 ml groundnut oil
- 100 ml semi skimmed milk
- 12 tbsp granulated artificial sweetener such as Splenda
- 1 orange zested finely
- 350 g carrots peeled and finely grated
- 50 g sultanas
For The Icing:
- 150 g soft cheese such as Philadelphia - I used low fat version
- 1 tbsp granulated artificial sweetener such as Splenda
Instructions
For The Muffins
- Preheat the oven to 200c / 400f / gas mark 6. Place 12 muffin cases in a muffin tin.
- Sift the dry ingredients into a large bowl; flour, baking powder, mixed spice, salt, almonds. Make sure you keep in any bran bits sifted from the flour. Stir in the sultanas.
- In a medium size bowl beat together the wet ingredients; egg, vanilla extract, milk, oil and most of the orange zest retaining a little to decorate later. Stir in the artificial sweetener. Tip in the grated carrots and stir well.
- Tip the wet ingredients into the large bowl with the dry ingredients. Stir until just combined, do not over mix otherwise you will spoil the texture of your muffin.
- Spoon into the paper cases and bake in the oven for 20-25 minutes. A cocktail stick will come out just about dry when they are done. Allow to cool for a few minutes then transfer to a wire rack.
For The Icing
- Beat the cream cheese in a small bowl until it becomes sloppier - take care not to over do this else it will become runny. Incorporate the artificial sweetener into the cream cheese until smooth.
- When the muffins are cool, spoon over the cream cheese frosting and decorate with a sprinkling of the remaining orange zest.
Notes
Adapted from The Sweet Life: 101 Indulgent Recipes with Less Sugar by Antony Worrall Thompson