My beautiful niece loves to bake and when she shared a photograph of her carrot muffins I asked her for the recipe. I have adapted it to suit my baking and am sharing it with you. This is one recipe you really have to try.
Head straight on to the Recipe For ♥ Carrot Muffins ♥
I bank with two of the big five in South Africa. My primary bank holds my business and personal accounts as well as the products associated with an investment property I co-own. These include the home loan, a transaction account and a savings account for holding deposits. My secondary bank hosts my personal home loan, as well as my car finance and credit cards. I also have an investment account which has been great for rainy day savings. Especially during hard lockdown. I access my primary accounts on my laptop as I find it easier to transact using a proper keyboard, with a number pad. For my secondary account I use the banks’ app on my iPhone. I only use it to check balances and the login is simple. A few weeks ago there was an update which I did.
Today’s inspirational recipe from Lavender and Lime ♥ Carrot Muffins ♥ #LavenderAndLime Share on X
These are usually for security reasons and I always do them. The next time I went in to check the balances I noticed that my one credit card had an amount showing that did not make sense. Since the initial installation, the amounts shown have always been the credit available. And I was wondering how on earth I had only R25 left to spend on the card. Especially as it is one I don’t use and is reserved for emergencies. Well, it turns out that the update changed what was shown, and I actually owed R25. I breathed a quick sigh of relief, but I am still not used to this quick view. Do you use an app for your banking, or do you prefer to do it online or in-person?
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Carrot Muffins
Ingredients
For the muffins
- 125 g self raising flour
- 113 g coconut sugar
- 2.5 mls ground cinnamon
- 1.25 mls ground ginger
- 1.25 mls ground nutmeg
- 160 mls canola oil
- 2 eggs, lightly beaten
- 2 large carrots, peeled and coarsely grated
For the brown butter icing
- 33 g butter
- 125 g mascarpone cheese
- 2.5 mls vanilla paste
- 15 mls maple syrup
Method
For the muffins
- Preheat the oven to 180° Celsius
- Place the flour, sugar and spices into a bowl and whisk to combine
- Add the oil and eggs and use a hand held whisk and whisk for one minute
- Add the carrot and stir in using a spatula
- Divide the batter between a lined 12 hole muffin tin
- Place into the oven and bake for 30 minutes
- Remove from the oven and leave the muffins to cool in the tin
For the brown butter icing
- Place the butter into a sauce pan and melt over a medium temperature
- Every now and then, give the pan a swirl
- When nut brown remove from the stove and set aside to cool slightly
- Place the mascarpone, vanilla and maple syrup into a mixing bowl and whisk to combine
- Slowly pour in the butter while whisking
- When combined, ice your muffins
Inspiration published on Lavender and Lime September 7:
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- 2018 – Ginger Biscuits
- 2016 – August 2016 Showcasing In My Kitchen
- 2015 – New York Cheesecake
- 2012 – September 2012 Showcasing In My Kitchen
- 2011 – Lime Poached Hake
- 2010 – Cinnamon Cake
To a life well lived in 2020!
I do all of my banking online, either using my laptop or an app. I especially like the ability to make a deposit of a check by simply taking a picture of it with my phone. And I can imagine the relief you felt when you realized what the R25 represented…
That is an amazing way to deposit a cheque! I don’t think the banks are issuing cheque books here any more.
An iced muffin blurs the line between muffin and cupcake. I never know what to think! However, your butter icing looks so rustic, and seems to match the carrot muffin so well, and I have to say, I really like the idea!
I suppose you are correct – muffins should not really be iced – but they had the muffin texture 🙂