Lots of baking today. I’ll post the recipes over the next couple days. Busy packing now, as I’m heading off to Northern Ireland to see the Giant’s Causeway and Antrim Coast tomorrow. Hoping to see the Titanic Experience on Friday morning and then we have Robbie Williams in Dublin on Friday evening – I cannot frickin’ wait!! 😀
So here’s the recipe for the Carrot Cake Muffins. I used the 30 day muffin mix featured here as I needed to use up the remainder of the mixture. I used about 400ml of the mixture, which yielded 12 decent sized muffins.
To the mixture I added:
- 300g finely shredded carrots
- 100g finely chopped walnuts
- 125 g unsalted butter, softened
- 125 g full-fat cream cheese
- 275 g icing sugar
Firstly, preheat your oven to 180C. Pour the muffin batter into a bowl. Finely chop your walnuts and finely grate the carrots. Add to the muffin mixture. Fold gently into the mixture.
Line a muffin tin with paper cases. Fill each case 3/4 full with the muffin mixture. Bake at 180C for 15 – 20 minutes. When the muffins are done, remove from the oven. Allow to cool in the tray for 1 – 2 minutes. Remove from the tray and allow to cool on a wire rack.
Now to the icing. Place the butter in a bowl. It should be well softened at this stage. Add the cream cheese and beat until the mixture is light and soft. Gradually add the icing sugar to the mixture until you have an icing of dropping consistency.
Allow the muffins to cool completely before icing them. Finally pipe the icing mixture onto your muffins. Allow to set for a few minutes and then serve. Delicious!
The muffins turned out fine and were really tasty, but for some reason, the bottom of the muffins stuck to the paper. Does anyone know why this might happen?! Would be interested to know….