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Carrot and sunflower seed muffins with lemon icing
Carrot and sunflower seed muffins with lemon icing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in flavorful, low-fat gluten-free carrot muffins.
Ingredients:
  • 3 eggs
  • 1 x 140g container apple fruit puree
  • 125ml (1/2 cup) reduced-fat milk or light soy milk
  • 70g (1/3 cup) brown sugar
  • 18.20 gm light olive oil
  • 155g (1 1/4 cups, firmly packed) finely shredded carrot
  • 40.00 ml sunflower seed kernels
  • 1 tsp finely grated lemon rind
  • 265g (1 3/4 cups) gluten-free all-purpose flour
  • 14.00 gm gluten-free baking powder
  • 1.25 gm mixed spice
  • 30.00 ml sunflower seed kernels, extra
  • 150g (1 cup) pure icing sugar
  • 2 tsp finely grated lemon rind
  • 5.00 gm melted butter
  • 1-42.00 gm fresh lemon juice
Instructions:
  • Preheat the oven to 180°C. Line twelve muffin pans with paper cases. In a large bowl, whisk together eggs, apple puree, milk, sugar, and oil until well combined. Stir in carrot, sunflower seeds, and lemon rind.
  • Combine the sifted flour mix, baking powder, and mixed spice with the carrot mixture. Use a large metal spoon to gently fold everything together until fully combined. Finally, distribute the batter evenly among the prepared pans.
  • Bake in a preheated oven for 18-20 minutes or until a skewer inserted in the centers comes out clean. Remove from oven and cool on a wire rack.
  • For the lemon icing, sift icing sugar into a bowl and mix in lemon rind and melted butter. Stir in lemon juice until a smooth paste forms. Drizzle icing over the muffins, sprinkle with extra sunflower seeds, and let it set for 15 minutes.

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