CARROT AND APPLE MUFFINS
Joe says these are a great little snack to eat with a cup of tea. I mean, who doesn’t love a muffin? They’ll take 40 minutes to make so why not invite some friends over and enjoy them together?
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- 2 medium carrots, grated (130g)
- 2 medium eating apples, peeled and grated (170g)
- 100g ground almonds
- 60g raisins
- 1½ tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 75g ricotta
- 3 eggs
- 2 tsp vanilla extract
- 125g cream cheese
- 2 tsp honey
Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12-hole muffin tin with small muffin cases.
Place all the ingredients apart from 1 teaspoon of the vanilla extract, the cream cheese and the honey in a large bowl and beat with a wooden spoon until fully combined.
Divide the mixture equally among the muffin cases and slide into the oven. Bake the muffins for 25 minutes, by which time they will be cooked through and a little golden on the top.
Leave to cool.
While the muffins are cooling, whip together the remaining vanilla extract, cream cheese and honey, adding a splash of water to slacken if needed.
When the muffins are totally cool, spread the cream cheese icing on top.
Download the recipe here