Carrot muffins

By admin
10 February 2010

These tasty muffins contain sweet potato and carrots, which help lower the glycemic index.

I reduced the quantity of sugar and oil to make them healthier.

Makes 12 muffins

Preparation time: 30 minutes

Baking time: 30-40 minutes

Cost: R4,27 a muffin

Packaging: paper cupcake cases

MUFFIN

160 ml (¾ c) brown sugar

125 ml (½ c) oil

5 ml (1 t) vanilla essence

3 extra-large eggs

375 ml (1½ c) cake flour

15 ml (1 T) baking powder

pinch salt

2 ml (½ t) ground cinnamon or nutmeg

500 ml (2 c) finely grated carrots

250  ml (1 c) finely grated sweet potato

125 ml (½ c) sultanas

250 ml (1c) almond flakes or chopped walnuts

finely grated rind of half a lemon

15 ml (1 T) lemon juice

Preheat the oven to 180 °C. Place paper cupcake cases in the hollows of a muffin tin.

Cream together the sugar and oil until creamy. Beat in the vanilla essence and eggs. Sift over the cake flour, baking powder, salt and spices and fold in. Add the rest of the muffin ingredients and mix through.

Fill the paper cups three quarters with batter. Bake for 30-40 minutes until done and a testing skewer comes out clean when inserted into the centre of the muffins. Turn out onto a wire rack and cool completely.

ICING

200 g smooth low-fat cottage cheese

45 ml (3 T) icing sugar

5 ml (1 t) vanilla essence

Mix the icing ingredients and spread over each muffin just before serving.

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