Skinny Carrot Cake Muffins
8
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 200g | Plain flour |
| 2 tsp | Baking powder |
| 50g | Trex |
| 100g | Light muscovado sugar |
| 1 | Medium egg |
| 1 tsp | Vanilla extract |
| 100ml | Skimmed milk |
| 250g | Carrots, finely grated |
| 50g | Raisins or sultanas |
TOPPING
| 125g | Low fat soft cheese |
| 1 tbsp | Light muscovado sugar |
| 1 tsp | Finely grated orange zest |
| Fine shreds of orange zest |
Method
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.
Sift the flour and baking powder into a mixing bowl, then rub in the Trex with your fingertips. Stir in the muscovado sugar.
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.
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.
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.
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