Carrot Cake Muffins!

Name: Carrot Cake Muffins!
Total time: 5 h 20 min
Ingredients: 100 g plain flour; 75 g light brown soft sugar; 65 g unsalted butter (melted); 175 ml sunflower/vegetable oil; 3 medium eggs; 250 g carrots (grated weight); 175 g light brown soft sugar; 250 g self raising flour; 2 tsps mixed spice (see below); 1 tsp ground cinnamon; 1 tsp ground ginger; 1.5 tsp bicarbonate of soda; 150 g icing sugar; 0.5 tsp vanilla extract; 0.5 tsp ground cinnamon; pinch of sea salt; 2-4 tbsp milk

www.janespatisserie.com

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Total: 320

Servings: 12

Instructions

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Step 1

Preheat the oven to 190ºc/170ºc fan and grab 12 tulip cases in a 12 hole muffin tray

Step 2

Mix the crumb ingredients together in a bowl, and chill in the fridge of freezer

Step 3

Add the oil, eggs, carrot and sugar to a bowl and combine

Step 4

Add the flour, spices and bicarb and mix again - try not to over mix

Step 5

Split the muffin mix between 12 tulip cases evenly

Step 6

Mix the chilled crumb up with a fork and sprinkle over the muffins

Step 7

Bake in the oven for 22-25 minutes and then cool

Step 8

Mix the drizzle ingredients together until thick and then drizzle over the muffins

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