Spiced Carrot Muffins
Prep Time:
40 Minutes
Total Time: 1 Hour
30 Minutes
Servings: 18 Muffins
Packed with carrots, nuts and sultanas, with a hint of spice and a creamy not-too-sweet maple syrup flavoured frosting, these muffins make the perfect afternoon tea treat.
All You Need Is ...
- 1 box Betty Crocker™ Bake Smart™ Sugar Free Vanilla Muffin Mix
- 80ml vegetable oil
- 3 medium eggs
- 80ml water
- 150g carrots, peeled and grated
- 1 1/2 teaspoons ground mixed spice
- 2 teaspoons orange zest
- 50g sultanas
- 25g pecans, chopped
For the frosting and decoration
- 30g unsalted butter, softened
- 200g low- fat cream cheese, at room temperature (see Tips)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 10g pecans, finely chopped
Betty's Easy Steps
- Preheat the oven to 180°C (160°C for fan assisted oven). Line 2 x 12 hole muffin trays with 18 paper muffin cases.
- Make up the muffin mix as directed on the box with the oil, eggs and water. Mix together the grated carrot with the mixed spice then fold into the cake mixture with the orange zest, sultanas and chopped pecans.
- Divide the mixture evenly between the muffin cases. Bake both trays in the oven together for 16-20 minutes or until risen and golden brown. Leave in the trays for 5 minutes, then remove to a wire rack to cool completely (about 30 minutes).
- To make the frosting, beat the butter in a bowl with wooden spoon or spatula until very light and soft. Gradually beat in the cream cheese, maple syrup and vanilla extract until smooth and creamy (see Tips). Swirl the frosting on top of the muffins and sprinkle with the finely chopped pecans.
Betty's Tips
- If the frosting is a little too soft for spreading, chill in the fridge for 1 hour to firm up.
- The unfrosted muffins will keep in an airtight container for up to 2 days. Once topped with the frosting, they will keep in the fridge for 2-3 days.
- Ensure the butter is very soft when making the frosting to prevent any small lumps remaining when blending with the soft cheese.
