These muffins are refined sugar free, using carrots and maple syrup to sweeten instead. Add chopped pecan or walnuts to the mixture also if liked. Sprinkle the tops with desicatted coconut before adding the apricot for additional taste and texture if liked. These are best eaten on the day of baking.
Serves: 12 people
2 tsp Baking Powder
200 g Carrots
finely grated. (approx two small carrots)
180 g Cream Cheese
low-fat version if possible
12 - Dried Apricots
3 - Eggs
125 ml Greek Yoghurt
1.5 tsp Ground Cinnamon
150 ml Maple Syrup
50 ml Milk
125 g SuperValu Plain Flour
200 g SuperValu Wholemeal Flour
1 tsp Vanilla Extract
4 tsp Maple Syrup
1. Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Line a 12 hole muffin tin with paper cases.
2. Toss the flours, baking powder and cinnamon in a large bowl and make a well in the centre.
3. Mix the eggs, maple syrup, Greek yoghurt and milk together until well blended. Add this and the carrots to the dry ingredients and mix together until just combined.
4. Divide evenly between the muffin cases and bake for 20 minutes.
5. Meanwhile, to make the topping, stir the cream cheese and maple syrup together in a small bowl until well blended. Cover and refrigerate until needed.
6. Once cooked, a skewer inserted into the centre of a muffin should come out clean. Remove and transfer to a wire rack to completely cool.
7. To assemble, spoon a little of the topping onto each muffin and sit a dried apricot in the centre so as to resemble a fried egg. These are best assembled just before serving. Arrange on a cake stand and serve.
Substitue the carrot for the same amount of parsnip, courgette or beetroot for a different muffin flavour. All add a natural sweetness and flavour to the muffins and are a great way to get vegetables into kids unsuspectingly