These carrot muffins are moist, delicious, and not overly sweet. And packed full of vegetables.
180 ml olive oil
180 g spelt flour
120 g brown sugar
120 g grated carrots
120 g grated courgettes
90 g crushed tinned pineapple
60 g chopped pecan nuts
5 ml cinnamon
1 tsp baking powder
1/2 tsp bicarbonate of soda
5 ml vanilla
Honey, orange, and cream cheese frosting:
1 tub cream cheese (Simonsberg or any soft cream cheese)
30 ml honey (or to taste)
5 ml vanilla
Zest of half an orange
Extra pecan nuts for sprinkling
Preheat the oven to 180’C Fan, 200’C. Measure out all the ingredients
Measure oil in measuring jug, add egg, and whisk lightly with a fork. Add carrot, courgette, pineapple, and vanilla essence
Add the flour, baking powder, and bicarbonate of soda sugar, sugar, and salt into bowl, Stir with a whisk.
Pour the contents of the measuring jug into the flour bowl and mix well with a wooden spoon,but don’t overmix.
Place the mixture into the muffin moulds using the two spoons
Place in preheated oven for about 20 minutes. Until muffins are cooked Leave to cool on a wire rack
Add ingredients together for frosting and beat with an electric whisk or with a wooden spoon. If it is not sweet enough add more honey.
Spread the frosting on the muffins and sprinkle with pecan nuts
The muffins also freeze well and defrost very quickly.