Trail Mix Carrot Muffins
2 cup flour
1/2c brown sugar, not packed down
1 tsp cinnamon
1 tbsp grated orange rind, no pith
1/2 cup vegetable oil
2 lg eggs
1 cup gala apple, not peeled and shredded on large holes of box grater
2 cup shredded carrots on large holes of box grater
3 tbsp vanilla full fat yogourt
pinch of salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup toasted, skin on chopped almonds*
1/4 cup chopped dates
1/4 cup Granola (opt for top decoration)*
Fluffy Orange Cream Cheese Icing
125g (1/2pkg) cream cheese at room temp
2 tbsp butter at room temp
1/2cup icing sugar
2-3 tbsp 10% cream
Turn oven on to preheat to 350F.* Meanwhile place whole almonds on a baking sheet and place in the oven to toast for 20min. Allow to cool, then chop.*
Line muffin tins with paper baking cups. Set aside
In a mixer stand with a large bowl and paddle attached. Beat eggs until almost pale, add pinch of salt. Meanwhile mix baking soda with yogourt, set aside.
Continue mixing while drizzling in the oil. Add sugar and beat until incorporated. Reduce speed to slow and gently mix in flour and baking powder.
Slowly mix in orange rind, apples and carrot. Add yogourt mixture. Stop the mixer add nuts, dates and continue folding by hand with a spatula. Just until mixed. Allow the mixture to sit for 5 minutes.
*Do not over mix or the dough will become tough*
Using a tablespoon or icecream scoop drop batter into prepared liners.
*Sprinkle with Granola
Bake for 25-35min or until an inserted skewer comes out clean.
Makes 12 medium muffins
Orange Cream Cheese Icing
Place cheese and butter into the cleaned mixer bowl and beat vigorously on high to whip until fluffy.
Reduce the speed to low, add the orange, icing sugar and beat together. Slowly drizzle the cream to loosen the mixture.
Add dollops of icing on top of muffin or place in piping bag and swirl on top of muffin.
Enjoy with love!