Carrot Muffins with Cream Cheese Glaze

Ingredients

• 200 g Cream cheese
• 100 g powdered sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp orange jam
• 1 tbsp currants
• 250 g flour
• 0.5 packet dry yeast
• 1 tsp freshly grated ginger
• 1 tsp cinnamon
• 125 g Brown sugar
• 2 Eggs
• 50 ml olive oil
• 100 ml Buttermilk
• 1 Banana
• 1 Carrot

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Line a muffin tin with paper cups.

2. 2.

   In a bowl combine flour, yeast, ginger, cinnamon and sugar. Beat in eggs, oil and buttermilk until smooth. Peel and mash the banana with a fork and fold into the batter. Grate the carrot finely; set aside 1–2 tbsp for garnish. Stir the rest of the grated carrot into the batter. Fill cups and bake for about 25 minutes until golden brown. Remove from oven and plate. Optionally discard paper liners.

3. 3.

   For the glaze whisk cream cheese with powdered sugar, lemon juice and vanilla extract until smooth. If too thick add a splash of water. Drizzle over muffins. Mix orange jam with grated carrot and currants; spoon onto muffins as garnish.