Carrot Cake Muffins

Ingredients:

• Basic Muffin mix
• 1 tsp ground mixed spice
• Use  dark brown sugar
• 200g grated carrot
• 50g coarsely chopped walnuts or pecans
• 50g dried mixed fruit
• 1 orange
• Zest or nuts for decoration

Method:

Preheat the oven to 200oC or 400oF or Gas mark 6.

Grease the Stoneware 12 cup muffin pan or line with paper cases

Sift together flour, baking powder, measure the mixed spice and salt using the Adjustable Measuring Spoons and add into 4lt Stainless Mixing bowl.

Using the Course Microplane Grater, grate carrot and stir in, along with sugar, walnuts and dried fruit.

In Classic Batter Bowl beat together eggs, milk, oil, orange rind and orange juice.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using the Small Mix n Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to cooling rack

To make icing, put cream cheese and butter into the 2ltr Stainless Mixing bowl a bowl and sift in icing sugar

Beat together until light and fluffy using the Double Balloon Whisk

When muffins cold, pipe on icing using the Easy Accent Decorator and decorate with orange zest or chopped unts

Chill until ready to serve.