Getting into the Easter mood. Make Eggless Carrot Muffins and decorate them with cream cheese, marshmallow bunny ears, and mini speckled eggs.
Ingredients for Eggless Carrot Muffins
- 1¼ cup (312.5 ml) cake flour
- 1 cup (250 ml) plain yogurt.
- ¾ cup (187.5 ml) grated carrots.
- 2 tbsp (10 ml) plus ¼ cup (62.5 ml) = total of 72.5 ml cooking oil.
- 1 tsp (5 ml) baking powder.
- ½ tsp (2.5 ml) bicarbonate of soda.
- 1 tsp (5 ml) cinnamon powder.
- ½ tsp (2.5 ml) mixed spice powder.
- ½ tsp (2.5 ml) vanilla essence.
- A pinch of salt.
- ¾ cup (187.5 ml) castor sugar.
- ½ cup (125 ml) chopped pecan nuts.
Ingredients for Icing
- 100g icing sugar
- 250g plain cream cheese
- 100g margarine
- 1 tsp (5ml) vanilla essence
- Preheat the oven to 180C.
- Place two bowls side by side.
- In bowl number one, sift the cake flour, the baking powder and the bicarbonate of soda, the salt, the cinnamon, and the mixed spice and put aside.
- In bowl number 2, mix the yogurt, the oil, the vanilla essence, and the sugar till all the sugar has dissolved.
- Add the flour mixture little by little to bowl number two.
- Mix well till everything is combined.
- Add the carrots and the pecan nuts and mix well.
- Grease your muffin pans and put paper cups in the holes.
- Fill each paper cup ¾ way and bake till golden brown.
- Place on a wire rack to cool.
Method for Icing
- Mix the butter and the icing sugar together, till well combined. The mixture should look fluffy.
- Add the vanilla essence and the cream cheese and mix well.
- Put into a piping bag and design the top of the muffin to your design.
- Add a pecan nut to the top and also grate some pecan nuts over the muffin.
Prepared, tried, and tested by Bobby
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