Name: Bran and brown rice carrot muffins with ginger icing
Yield: 1
Ingredients: 120g bran; 250g rice flour; 500.00 ml peeled grated carrot; 250g brown sugar; 250ml sunflower oil; 4 eggs, lightly beaten; 8.00 gm baking powder; 5.00 gm bicarbonate of soda; 1 tsp ground allspice; 2.50 gm ground cinnamon; 2.50 gm ground ginger; 125ml milk; 100g ginger; 4.00 gm brown sugar; 250g cream cheese, at room temperature

Bran and brown rice carrot muffins with ginger icing

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Wholesome muffins with brown rice, oat bran, and carrot - a nutritious mid-morning treat.

Ingredients:

120g bran
250g rice flour
500.00 ml peeled grated carrot
250g brown sugar
250ml sunflower oil
4 eggs, lightly beaten
8.00 gm baking powder
5.00 gm bicarbonate of soda
1 tsp ground allspice
2.50 gm ground cinnamon
2.50 gm ground ginger
125ml milk
100g ginger
4.00 gm brown sugar
250g cream cheese, at room temperature

Instructions:

Preheat your oven to 180C and generously grease a 12-hole muffin pan (1/3-cup capacity).
Combine all muffin ingredients in a bowl along with a pinch of salt. Mix until the batter is smooth.
Evenly portion out the batter into the muffin holes. Bake for 25 minutes or until a skewer inserted in the center comes out clean. Allow to cool on a wire rack for 10 minutes.
In a saucepan over medium heat, combine ginger, sugar, and 1/3 cup (80ml) water to make the icing.
Bring the mixture to a boil, then let it simmer for 4 minutes or until it thickens. Allow it to cool before using.
With electric beaters, whip the cream cheese until silky smooth. Dollop the cream cheese onto the cooled muffins and finish with a luscious ginger glaze before indulging.

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