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Carrot & Almond Muffins - Orgran


  • Prep Time: 25m
  • Cook Time: 25m
  • Serves: 15

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Ingredients

Muffin Ingredients:

  • 1/2 cup almond flakes
  • 4 tablespoons ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions
  • 1 cup brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon almond essence
  • 125 grams
     dairy-free margarine
  • 1/4 cup almond oil (other oils can be substituted)
  • 1 cup ORGRAN All Purpose Plain Flour
  • 125 grams
     almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 1/4 teaspoon ground nutmeg
  • 3 cups finely grated carrot (approx. 3 large carrots)

Almond Icing Ingredients:

  • 150 grams
     soft dairy-free cream cheese
  • 50 grams
     soft unsalted dairy-free margarine
  • 2 cups icing sugar mixture
  • 1/4 teaspoon almond essence
  • 1 tablespoon lemon juice
  • 1/2 cup toasted almond flakes, to decorate

Method

Muffin Method:

  • 1. Preheat oven to 180ºC (360ºF).
  • 2. Prepare a flat oven tray by lining with baking paper. Spread almond flakes over baking paper. Place into a hot oven and bake for approximately 5 minutes or until lightly golden. Set aside to cool.
  • 3. Reduce oven to 160ºC (325ºF).
  • 4. Prepare 2 x 12-cup muffin trays by spraying with cooking spray. Line base of cups with circles of baking paper.
  • 5. Place egg mixture, sugar, vanilla essence and almond essence into the bowl of an electric mixer. Beat until thick and creamy.
  • 6. Stir in margarine, oil, flour, almond meal, baking powder, bicarbonate of soda, cinnamon, mixed spice and nutmeg. Stir in carrot. Mix well to combine ingredients
  • 7. About three quarters fill each muffin cup in tray.
  • 8. Place into a moderate oven.
  • 9. Cook for approximately 25 minutes or until cooked inthe centre when tested.
  • 10. Leave in trays for 15 minutes before turning out onto a fine wire rack to cool.

Almond Icing Method:

  • 1. Place cream cheese, margarine, icing sugar, almond essence and lemon juice into the small bowl of an electric mixer.
  • 2. Beat until light and fluffy.
  • 3. Spread over top of muffins.
  • 4. Decorate with toasted almond flakes.