Black Garlic Kitchen

Black Garlic Carrot Muffins

Easy to make light, fluffy and moist muffins packed with grated carrots, walnuts and sultanas for texture with natural sweetness from Black Garlic. Ideal to ‘grab and go’ as a snack

Black Garlic Carrot Cake Muffins

Prep: 10 mins | Cook: 20 mins | Makes: 12 | V

Ingredients

  • 150g margarine
  • 250g carrots – peeled and grated
  • 200g caster sugar
  • 200g plain flour 
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 2 large eggs – beaten
  • 120g golden sultanas
  • 50g walnuts – chopped
  • 8 cloves Black Garlic – chopped
 
For the Cream Cheese Frosting
 
  • 100g butter – softened
  • 1 tbsp orange juice
  • ½ tsp vanilla extract
  • 100g icing sugar – sifted
  • 200g full fat cream cheese – room temperature
 
  • Carrot sugar decorations (optional)

Method

  • Preheat the oven to 200C/180Cfan/Gas6.
  • Line a muffin tray with 12 muffin cases.
  • Beat the margarine, carrots and sugar together in a large mixing bowl.
  • Sift in the flour, cinnamon and baking powder.
  • Add the beaten eggs, a little at a time.
  • Stir through the sultanas, walnuts and chopped Black Garlic.
  • Divide the mixture equally between 12 muffin cases.
  • Bake the muffins in the oven for 20 minutes.
  • Transfer to a wire rack to cool down completely.
  • For the cream cheese frosting – in a bowl beat the butter until soft. Add the orange juice and vanilla extract. Beat together then add the icing sugar. Beat until the mixture is smooth.
  • Add the cream cheese and slowly mix with a wooden spoon.
  • Using a small offset spatula add a layer of cream cheese frosting on the top of each muffin. Decorate with a sugar carrot if using.
 

Top Tip: the cream cheese frosting should be a spreadable texture. If it is too runny then place the frosting in the refrigerator to firm up.

Print Friendly, PDF & Email
More Black Garlic Sweet Bites Recipes