Don't also be put off by the sight of piped icing - this was just because I made these muffins for visitors and wanted to add a touch of flare. The icing is a nice light consistency and can just as easily be spread over the muffins with a butter or pallet knife.
Carrot muffins with lemon cream cheese icing
To make 12 muffins, you will need:
3 large eggs
300 ml cane sugar
200 ml coarse flour (wholewheat or spelt)
200 ml plain four
1 vanilla pod, seeds
2 tsp cinnamon
2 tsp bicarbonate of soda
500 ml finely grated carrot (or courgette)
150 ml rape-seed oil
200 ml chopped cashew nuts
For the lemon cream cheese icing, you will need
200g natural cream cheese
100g softened butter
500 ml icing sugar
1/2 vanilla pod, seeds
1 lemon, grated zest and a little juice
Preheat the oven to 180 degrees. Grease a 12-hole muffin tray or use paper muffin cases.
Whisk the eggs and cane sugar together until they are pale and fluffy. Mix all the dry ingredients together and stir them into the whisked egg mixture. Stir in the grated carrot (or courgette), oil and nuts until combined.
Pour the muffin mixture into the muffin tray and bake for about 20 minutes until they are golden and firm.
To make the icing, combine all the ingredients in a bowl and stir them together until they have a soft creamy consistency. Add lemon juice to taste. Divide the cream and spread it over the tops of the cooled muffins with a pallet knife or you could pipe ice them, if you prefer. Garnish the icing with some grated lemon zest or a mint leaf.
(Pictures and text, Katherine Ball)