Do you crave sweet dishes for breakfast? Here’s an idea for a delicious, sweet yet healthy breakfast for you to enjoy. Yes, you can now have carrot cake for breakfast thanks to these healthy carrot cake muffins! It’s like a dream come true!
INGREDIENTS
- 4oz castor sugar
- 2 eggs
- 177.4ml Oil
- 1 tablespoon lemon juice
- 6 oz self raising flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 8oz grated carrots
For the topping - 3oz cream cheese
- 2oz icing sugar
- 1oz margarine
INSTRUCTIONS
In a mixing bowl, beat the eggs and sugar together until light and creamy.
Slowly pour the sunflower oil in to the mixture, then add the lemon juice and mix well.
Mix the flour, cinnamon, salt, baking powder and bicarbonate of soda together in a separate bowl, then add to the egg mixture and stir well.
Add the grated carrots to the mixture and stir well.
Pour the mixture in to well greased muffin tins and bake in the oven at 180°C for approximately 15 to 20 minuets, or until golden brown.
Take out of the tins and place on a cooling rack.
For the topping
Beat all the ingredients together.
When the muffins are cold spread on top of each muffin.
Post by Bidco Oil Refineries Ltd.
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