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Moist Carrot Muffins

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Moist Carrot Muffins
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
507
calories
Calories
0
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Ingredients

for
12
cupcakes
For the cupcakes
1 ½ cups
1 ¾ cups
1 teaspoon
1 teaspoon
2
cup
4 cups
grated carrots
For the cream cheese icing
½ cup
1 ½ cups
1 cup
1 teaspoon
To decorate
12
Marzipan carrots

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the sugar, flour, bicarbonate of soda and spice in a mixing bowl.
3.
Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
4.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the cream cheese icing: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
6.
Spoon into a piping bag and pipe a swirl on top of each cake. Decorate with marzipan carrots.

Health information

Exact nutritional values of this recipe  
Nutritions
1 cupcake contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein6.02 g(6 %)
Fat30.96 g(27 %)
Carbohydrates53.48 g(36 %)
Sugar added27.24 g(109 %)
Roughage2.67 g(9 %)
Vitamin A1,981.78 mg(247,723 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.81 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate45.47 μg(15 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.65 μg(1 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C8 mg(8 %)
Potassium87.81 mg(2 %)
Calcium133.76 mg(13 %)
Magnesium7.92 mg(3 %)
Iron1.02 mg(7 %)
Iodine10 μg(5 %)
Zinc0.27 mg(3 %)
Saturated fatty acids12.17 g
Cholesterol78.81 mg
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