Moist and moreish muffins for anytime and anywhere!
Ingredients
- 3 450g Carrots grated
- 1 250g Cream Cheese softened
- 1 tbsp Caster sugar
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 cup Cashew Nuts chopped
- 2,5 cups Wholemeal Self Raising Flour
- 1 tsp Baking Powder
- 1 Egg beaten
- 1/2 cup Vegetable Oil Not Olive oil
- 2 tsp Vanilla Extract
- 3/4 cup Wholemilk
Instructions
- Preheat oven to 180°C. Line 12 cup muffin tin with paper cases and set aside.
- Place the cream cheese and a tablespoon of caster sugar in a medium bowl and mix until smooth. Set aside.
- In a large bowl, whisk together flour, cinnamon, baking powder, ginger, nutmeg, and cloves, carrot, cinnamon and cashews to the mixture and mix until just combined.
- Then add milk and fold mixture
- Divide half the mixture between the prepared tin. Place 1 heaped tablespoon of the cream cheese mixture onto each muffin.
- Top with the remaining muffin mixture and bake for 20–25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool.