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Preheat the oven to 180°C/gas mark 4
Add the eggs and sugar to a large bowl and whisk until pale and fluffy. Gradually, mix in the oil
250g of eggs
500g of caster sugar
125ml of vegetable oil
Sieve the flour, baking powder, salt and cinnamon into a bowl to combine, then carefully fold into the egg mix. Once combined, stir through the apple, walnuts and carrot
500g of self-raising flour
1 tsp baking powder
1 pinch of salt
10g of ground cinnamon
500g of carrots, grated
300g of apple, grated
150g of walnuts, chopped, plus extra for garnish
Line a muffin tin with paper muffin cases and spoon in the batter three-quarters up the side of the casings. Place in the oven for 20-30 minutes until cooked through and golden, then remove and leave to cool completely before frosting
To make the icing, add the vanilla essence, cream cheese and butter to a bowl and beat for 3 minutes. Add the icing sugar and cinnamon as you go, mixing until light and fluffy
250g of icing sugar
1 tsp vanilla essence
300g of cream cheese, at room temperature
600g of butter, softened at room temperature
1/2 tsp cinnamon powder
Once the muffins are cool and the icing is nice and silky, transfer the icing to a piping bag fitted with a star-shaped nozzle. Pipe a swirl onto the top of each muffin and garnish with the extra chopped walnuts
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