Carrot Muffins With Crème Fraîche Frosting
Ingredients
Muffins:
2 cups flour
3 tsp baking powder
2 tsp cinnamon
2 cups raw carrot, grated
1 apple peeled and grated
1/2 cup raisins
1/2 tsp salt
1 tsp vanilla essence
1 cup caster sugar
1 cup vegetable oil
3 eggs
Frosting:
3 cups Tatua Crème Fraîche
3/4 cup icing sugar
1 1/2 tablespoons lemon zest
Method
Muffins:
- Preheat oven to 180°C.
- Greased or line muffin tins.
- In a large bowl mix together flour, baking powder, cinnamon and salt.
- In a separate bowl, whisk together the sugar, oil, vanilla and eggs.
- Stir egg mixture into dry ingredients until just combined, don’t over mix.
- Lightly fold carrot, apple and raisins into the mixture until combined.
- Spoon your mixture into the muffin tins until 3/4 full.
- Bake 25-30 minutes or until tops are golden and a toothpick comes out clean.
Frosting:
- In a large bowl, whip Tatua Crème Fraîche, icing sugar and lemon zest until thick and creamy.
- Cover with plastic wrap and refrigerate at least 30 minutes.
- Spoon into a piping bag and top your muffins once fully cooled.
