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Prep: 30 mins • Cooking: 30 mins
300g carrot, chopped
80g butter, chopped
170g orange juice
2 eggs, at room temperature
300g Healthy Baker self-raising flour
185g caster sugar
½ tsp ground cloves
½ tsp ground nutmeg
55g chia seeds
165g chopped fresh pineapple (or canned)
60g chopped pecans
For the cream cheese icing:
100g spreadable cream cheese, at room temperature
55g maple syrup
40g icing sugar
Preheat the oven to 190°C /170°C fan-forced. Line 12-hole x ½ cup (125ml) muffin tray holes with muffin paper cases.
Place carrot into mixing bowl and grate 5 sec/speed 6. Set aside.
Place butter into mixing bowl and melt 3 min/60°C/speed 2. Cool slightly. Add orange juice and eggs and mix 5 sec/speed 4.
Scrape down side of bowl. Fold in grated carrot, pineapple and pecans 10-20 secs/reverse/speed 3 or until evenly combined.
Evenly spoon mixture into paper cases. Bake in preheated oven for 20-25 minutes or until golden and cooked when tested with a skewer. Cool for 5 minutes in the tin and turn out onto a wire rack.
Beat together the cream cheese, maple syrup and icing sugar. Insert butterfly. Place cream cheese, maple syrup and icing sugar into the mixing bowl. Insert butterfly. Beat 1 min/speed 4. Serve with the muffins.