Shared by Steve Smith, this homely carrot and walnut muffin recipe is actually the creation of Bohemia's Head Pastry Chef Ellen de Jager. Try them for a sublime afternoon tea or picnic
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
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
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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
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
