Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

Carrot Muffins

These cupcake or muffins are a great tea time treat
Recipe Category: Baking
Makes enough for: 12 muffins
All Rights Reserved: An original recipe from Lavender and Lime

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