I saw this on another forum. I haven't tried them yet but others have, and say they are lovely. I intend to make some soon
They are a low calorie cake, 135 calories each with the frosting. If you leave that off, less!
Carrot and Apples Muffins
INGREDIENTS (Makes 12)
2 medium carrots, grated (130g)
2 medium eating apples, peeled and grated without the core (170g)
100g ground almonds
60g raisins
1½ tsp mixed spice
1 tsp ground cinnamon
1 tsp baking powder
75g ricotta
3 eggs
2 tsp vanilla extract
125g cream cheese
2 tsp honey
METHOD
1. Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12-hole muffin tin with smallish cases.
2. Place in a large bowl all the ingredients except for 1 teaspoon of the vanilla extract, the cream cheese and the honey. Beat with a wooden spoon until fully combined.
3. Divide the mixture equally among the muffin cases and slide into the oven.
4. Bake the muffins for 25 minutes, by which time they will be cooked through and a little golden on the top. Leave to cool.
5. For the frosting, whip together the remaining vanilla extract, the cream cheese and honey, adding a splash of water to slacken if needed.
When the muffins are totally cool, spread the cream cheese icing on top.
************************************************** ***********
If you ice them like this you would need to store them in the fridge, or not ice them until you want to eat them.
They are a low calorie cake, 135 calories each with the frosting. If you leave that off, less!
Carrot and Apples Muffins
INGREDIENTS (Makes 12)
2 medium carrots, grated (130g)
2 medium eating apples, peeled and grated without the core (170g)
100g ground almonds
60g raisins
1½ tsp mixed spice
1 tsp ground cinnamon
1 tsp baking powder
75g ricotta
3 eggs
2 tsp vanilla extract
125g cream cheese
2 tsp honey
METHOD
1. Preheat your oven to 180°C (fan 160°C, gas mark 4) and line a 12-hole muffin tin with smallish cases.
2. Place in a large bowl all the ingredients except for 1 teaspoon of the vanilla extract, the cream cheese and the honey. Beat with a wooden spoon until fully combined.
3. Divide the mixture equally among the muffin cases and slide into the oven.
4. Bake the muffins for 25 minutes, by which time they will be cooked through and a little golden on the top. Leave to cool.
5. For the frosting, whip together the remaining vanilla extract, the cream cheese and honey, adding a splash of water to slacken if needed.
When the muffins are totally cool, spread the cream cheese icing on top.
************************************************** ***********
If you ice them like this you would need to store them in the fridge, or not ice them until you want to eat them.
I wonder if there's anything else we can use - I suppose you could just make up the weight with extra flour??
so it may not have been active. They didn't rise as much as I expected them to, so that may be why.
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