Spicy Carrot Cake Muffins
This delicious combination is so easy to make, the bases can be made ahead and a swirl of the delicious frosting added ready to serve.
Makes 12
You will need:
- 125g buckwheat flour
- 125g plain flour
- 25g baking powder
- 3tsp ground cinnamon
- 2tsp ground nutmeg
- 2tsp ground ginger
- 125g desiccated coconut
- 500g grated carrot
- 100g pecan halves, roughly chopped
- 5 eggs
- 250g brown sugar
- 180g vegetable oil
For the Frosting:
- 120g butter, softened
- 120g icing sugar, sieved
- 280g full fat soft cheese
Method
Line an Aga deep muffin tray with paper cases. Sift altogether the flours, baking powder and spices.
Stir in the coconut, grated carrot and pecans.
Whisk together the eggs and sugar until thick and creamy. Fold into the flour with the oil, stirring well until thoroughly combined. Divide evenly between the paper cases.
2, 3, 4 and 5 oven AGA: Place in baking oven on 4th shelf, for approximately 45-50 minutes until risen and springy to the touch
Conventional: Cook in preheated oven 180oC /170OC fan/gas mark 4, for approximately 45-50 minutes until risen and springy to the touch.
Allow to cool. Beat the soft cheese, icing sugar and cream cheese together until smooth. Place in a piping bag fitted with a star nozzle and pipe a generous swirl onto the muffins
