Step 1
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Place 8 paper muffin cases into a muffin tray, or line with squares of greaseproof paper.

Step 2
Sift the flour and baking powder into a mixing bowl, then rub in the Trex with your fingertips. Stir in the muscovado sugar.

Step 3
In a jug, beat together the egg, vanilla extract and milk. Add to the dry ingredients with the grated carrots and raisins or sultanas and stir until just combined. Do not over-mix.

Step 4
Spoon the mixture into the paper cases and transfer to the oven. Bake for 25-30 minutes until risen and golden. Cool on a wire rack.

Step 5
Mix together the low fat soft cheese, muscovado sugar and finely grated orange zest, allowing a couple of minutes for the sugar to dissolve. Swirl an equal amount onto each muffin, then decorate with fine shreds of orange zest.

Skinny Carrot Cake Muffins

Skinny Carrot Cake Muffins

8

Serves: 8

30
MINS

Bake Time: 30 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

200g7oz Plain flour
2 tsp2 tsp Baking powder
50g2oz Trex
100g4oz Light muscovado sugar
11 Medium egg
1 tsp1 tsp Vanilla extract
100ml4fl oz Skimmed milk
250g9oz Carrots, finely grated
50g2oz Raisins or sultanas

Topping

125g5oz Low fat soft cheese
1 tbsp1 tbsp Light muscovado sugar
1 tsp1 tsp Finely grated orange zest
Fine shreds of orange zest

METHOD

Step 1
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Place 8 paper muffin cases into a muffin tray, or line with squares of greaseproof paper.

Step 2
Sift the flour and baking powder into a mixing bowl, then rub in the Trex with your fingertips. Stir in the muscovado sugar.

Step 3
In a jug, beat together the egg, vanilla extract and milk. Add to the dry ingredients with the grated carrots and raisins or sultanas and stir until just combined. Do not over-mix.

Step 4
Spoon the mixture into the paper cases and transfer to the oven. Bake for 25-30 minutes until risen and golden. Cool on a wire rack.

Step 5
Mix together the low fat soft cheese, muscovado sugar and finely grated orange zest, allowing a couple of minutes for the sugar to dissolve. Swirl an equal amount onto each muffin, then decorate with fine shreds of orange zest.

BAKE MODE

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