Carrot and cheese muffins

Submitted By:
ratatouille


Background Info:
Moist carrot cakes with a creamy vanilla topping! These are ideal as a lunchbox snack and taste great uniced also. They freeze really well and the use of wholemeal flour and low fat cream cheese makes them slightly healthier. No. of Servings:
makes 12 Preparation time:
15min(s) Course:
Snack Cooking time:
20min(s) Cooking Instructions:
1. Set oven to 180c and line a muffin tin with 12 cases
2. Mix together the sugar, flours, mixed spice and orange zest in large bowl
3. Whisk together the eggs and oil, then stir into dry ingredients with grated carrot
4. Divide the mixture between the 12 cases and cook for 20-22 mins until a skewer comes out clean. Cool before cicng.
5. For the icing, beat the butter until soft then beat in the cheese, icing sugar and vanilla. Use a palette knife to swirl over each cake.