Carrot and Walnut Muffin Recipe
by Steve Smith
18
1 hour 15 minutes
Ingredients

Carrot, apple and walnut muffins

  • 250g of eggs
  • 500g of caster sugar
  • 125ml of vegetable oil
  • 500g of self-raising flour
  • 1 tsp baking powder
  • 10g of ground cinnamon
  • 500g of carrots, grated
  • 300g of apple, grated
  • 150g of walnuts, chopped, plus extra for garnish
  • 1 pinch of salt

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
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