Carrot cake & cream cheese muffins
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 12
Skip to ingredients
- 175g light brown soft sugarplus 1 tbsp for sprinkling
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1½ tsp ground ginger
- 2 eggs
- 150ml sunflower oil
- 1 orangezested
- 2 tsp vanilla extract
- 175g carrotspeeled and grated
- 50g raisins
- 50g walnutsroughly chopped
- 100g full-fat soft cheese
Nutrition: per serving
- kcal315
- fat18g
- saturates3g
- carbs32g
- sugars20g
- fibre2g
- protein4g
- salt0.49g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large bowl, combine the sugar, flour, bicarb, cinnamon and ginger with a pinch of salt.
step 2
In a jug, whisk the eggs, oil, orange zest and vanilla. Pour into the dry ingredients, add the carrots, raisins and walnuts, and mix with a spatula to fully combine.
step 3
Spoon 2 tbsp of the mixture into each muffin case. Top with ½ tbsp soft cheese, then finish with the remaining carrot cake mixture. Sprinkle a pinch of brown sugar over each and bake for 25 mins until risen and golden. Leave to cool completely on a wire rack. Will keep in an airtight container for up to three days.
