Carrot, apple and walnut muffins
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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
First published in 2015
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Ingredients
Metric
Imperial
Carrot, apple and walnut muffins
Cream cheese and butter cream
- 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
SAVE RECIPE
Equipment
- Piping bag with star nozzle
- Muffin tin
- Muffin papers
Method
1
Preheat the oven to 180°C/gas mark 4
2
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
3
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
4
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
5
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
6
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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