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Carrot choc chip muffins recipe
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An easy-but-cute-looking bake that makes for moist muffins, and the kids can help you make - as long as they promise not to eat the chocolate chips before they make it into the mix. Substitute the chocolate chips for nuts if you prefer. See method
Ingredients
- 175g carrots, grated
- finely grated zest and juice of ½ orange
- 300g plain wholemeal flour
- 1tsp baking powder
- 1tsp mixed spice
- 175g caster sugar
- 2 eggs
- 100ml sunflower oil
- 125ml semi-skimmed milk
- 100g plain chocolate chips
- 100g raisins
For the icing
- 50g butter, softened
- 50g icing sugar
- 150g full fat soft cheese
- 75g marzipan, coloured orange
- 10g marzipan, coloured green
Each serving contains
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Energy
1775kj
423kcal
21%
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Fat
20g
28%
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Saturates
9g
43%
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Sugars
36g
40%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 54g
Protein 5.2g
Fibre 2g
Method
- Preheat the oven to Gas 4, 180°C, fan160°C. Put 12 paper muffin cases in the holes of a muffin tray.
- Grate carrots into a large bowl, add all the remaining ingredients and beat well with a wooden spoon until just mixed - don't over-mix or the muffins will be tough.
- Spoon mixture into paper cases. They will be almost full. Bake for about 25 minutes until just firm.
- To make the icing, beat the butter and icing sugar together until smooth then beat in the cream cheese. Spread icing onto the cakes. Roll orange marzipan into small carrot shapes and mark with a knife to make them look realistic. Make little green leaves with marzipan and place with the carrots onto the cupcakes.
- The cakes will keep without icing for 3-4 days in a cake tin. When iced, store in the fridge for 1-2 days.
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