Ingredients

The following ingredients have 4 Servings
  • 200 g plain flour
  • 2 eggs
  • 125 ml vegetable oil
  • 85 g white sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla sugar
  • 100 g grated carrots
  • 25 g chopped walnuts
  • 125 g cream cheese
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar

Instruction

  • To make the muffins, sift the flour in a large bowl, add the baking powder, ground cinnamon, ginger, nutmeg and walnuts.
  • In a separate bowl, mix the sugar with eggs and oil.
  • Grate the carrots and squeeze out the excess liquid.
  • Mix all the ingredients together to get the batter - this should not be thick nor runny.
  • To make the filling, mix the cream cheese with vanilla extract and sugar.
  • Grease and flour a muffin tin, then spoon about 1 tablespoon of batter into each hole, top with 1 or 2 teaspoons of filling - we should still leave about half of the filling for later.
  • Cover the filling with the remaining batter, and bake the muffins in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15-20 minutes, or until the muffins are firm to touch and golden on top.
  • Remove from the oven, and leave to cool.
  • Add the remaining cream cheese to a piping bag fitted with a small nozzle, and pipe more filling into the centre of each muffin.