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Coconut Carrot Muffins Recipes
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Ingredients : |
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4
1 cup
1/2 cup
3/4 cup
2 cups
2 tsp
1/2 tsp
1/4 tsp
2 cups
1 cup
1/2 cup
Cream Cheese Filling
1 x 250g
60g
2 tsp
3-3.5 cups |
eggs
brown sugar
caster sugar
vegetable oil
self-raising flour
cinnamon
nutmeg
mixed spice
shredded, peeled carrots
drained, canned crushed pineapple
desiccated coconut
packet cream cheese, softened
butter, softened
vanilla essence
icing sugar, sifted |
Method :
- Preheat oven to 180C, grease and
line with baking paper 24 large muffin tins or use paper cases.
- In a large bowl, beat eggs until
frothy.
- Gradually beat in sugars, then oil
until blended.
- Sift together flour and spices.
- Fold into egg mixture with
carrots, pineapple and coconut.
- Stir until only just combined.
- Spoon into prepared muffin tins,
filling 2/3 full.
- Bake for about 25 minutes until a
skewer inserted in the centre comes out clean.
- Cool slightly in tins, remove to
wire racks and cool completely.
- To prepare icing: beat together
cream cheese and butter until creamy.
- Beat in vanilla, gradually add
icing sugar, beating until smooth.
- Spread over muffins.
Makes about 24 muffins
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You can purchase the above ingredients here
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