Ingredients
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3 eggs
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1 x 140g container apple fruit puree
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125ml (1/2 cup) reduced-fat milk or light soy milk
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70g (1/3 cup) brown sugar
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1 tablespoon light olive oil
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155g (1 1/4 cups, firmly packed) finely shredded carrot
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2 tablespoons sunflower seed kernels
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1 teaspoon finely grated lemon rind
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265g (1 3/4 cups) gluten-free all-purpose flour
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3 1/2 teaspoons gluten-free baking powder
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1/2 teaspoon mixed spice
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1 1/2 tablespoons sunflower seed kernels, extra
Lemon icing
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150g (1 cup) pure icing sugar
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2 teaspoons finely grated lemon rind
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1 teaspoon melted butter
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1-2 tablespoons fresh lemon juice
Method
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1Preheat oven to 180°C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk together the eggs, apple puree, milk, sugar and oil in a large bowl until well combined. Stir in the carrot, sunflower seeds and lemon rind.
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2Sift the flour mix, baking powder and mixed spice into the carrot mixture. Use a large metal spoon to fold until well combined. Spoon batter evenly among prepared pans.
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3Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn muffins onto a wire rack and set aside to cool completely.
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4Meanwhile, to make the lemon icing, sift icing sugar into a bowl. Add the lemon rind and melted butter. Stir in the lemon juice until a smooth paste forms. Drizzle the muffins with icing and sprinkle with the extra sunflower seeds. Set aside for 15 minutes to set.
Source: taste.com.au
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