Carrot Cake Muffins

Carrot Cake Muffins

Makes 12
3pts per muffin (Original points)

250 g plain flour
1 tsp baking powder
1 tsp bicarb
½ tsp salt
2 tsp ground cinnamon
1 egg beaten
100 ml water
1 tbsp runny honey
100 g soft brown sugar
300 g carrot, grated finely
1 tsp vanilla extract
4 tsps corn oil

Icing

50 g Philadelphia lightest
100 g icing sugar
½ tsp orange juice

Pre-heat oven Gas 5/190ºC.

Put paper cases in muffin tray. 

Sift together flour, baking powder, bicarb, salt & cinnamon. 

In another bowl, beat together the egg, water, honey, sugar carrot & vanilla. Add the corn oil to the wet ingredients & stir well. 

Quickly combine the two sets & mix just enough to combine - it should be lumpy. 

Spoon the mix into the paper cases & bake for 20-25 minutes or until firm & springy. 

Cool completely before icing. Just combine the icing ingredients & spread over the muffins.

Carrot Cake Muffins

  

Enjoy these Carrot Cake Muffins from Anthony Worrall Thompson's cookbook The Sweet Life.

Serves 10

Points per serving: 4½

300 g flour, wholemeal

1 tsp baking powder

1 tsp mixed spice

½ tsp salt

50 g ground almonds

1 large egg, beaten

1 tsp vanilla essence

100 ml vegetable oil

100 ml semi-skimmed milk

12 tbsp Tate & Lyle Splenda low Calorie Sweetener Granular

1 medium orange, finely grated zest of

350 g carrots, peeled and finely grated

50 g raisins

For the icing:

150 g low-fat soft cheese

1 tbsp Tate & Lyle Splenda low Calorie Sweetener Granular

Preheat the oven to Gas Mark 6/200°C/400°F. Place ten paper muffin cases into a muffin tray, or use squares of greaseproof paper.

Sift the flour, baking powder, mixed spice and salt into a large mixing bowl. (Add any bran bits left in the sieve from the wholemeal flour back to the bowl.) Stir in the ground almonds.

Beat together the egg, vanilla extract, vegetable oil, milk, sweetener and most of the orange zest. Add the grated carrots and stir well.

Tip the wet ingredients and raisins into the bowl with dry ingredients. Stir until just combined. Avoid over-mixing and do not beat. Spoon the mixture into the paper muffin cases. Transfer to the oven and bake for 20–25 minutes until risen and golden.

Cool on a wire rack.

To make the icing, mix together the soft cheese and sweetener until smooth. Top the muffins with the icing and sprinkle them with the reserved orange zest.