Gluten free carrot muffins

 

Ingredients:

Carrot Cupcake Muffins
150g FREEE Plain White Flour
1 tbsp FREEE Baking Powder
1 tsp ground cinnamon
100g brown sugar
1 tbsp orange rind, grated
4 tbsp orange juice
100g carrots, grated
1 egg
50ml oil

Cream Cheese Topping
25g icing sugar
100g cream cheese, full fat

Method:

190°C, Fan 170°C, 375°F, Gas 5

Carrot Cupcake Muffins

1. Pre-heat the oven.
2. Stand six cupcake cases in the holes of a muffin or tart tray.
3. Grate the orange rind, squeeze the juice and set both aside.
4. Measure the flour, baking powder and cinnamon into a bowl stir to combine.
5. Stir in the sugar.
6. Finely grate the carrot into a mixing bowl, or blender and break the egg into the bowl.
7. Add the oil, half the grated orange rind and the orange juice and beat together well.
8. Add the prepared flour blend and mix again.
9. Divide the mixture between the cupcake cases.
10. Bake for 25-35 minutes.

Cream Cheese Topping

1. Sieve the icing sugar into a bowl.
2. Add the cream cheese and stir until combined.
3. Spread the topping over the cold cupcakes.
4. Sprinkle the remaining grated orange rind over the top

I used icing sugar and orange juice to drizzle owner instead of the cream cheese topping.

I also used self raising gluten free flour as I didn't have any plain.  Also added a quarter teaspone of Xanthan Gum instead of Baking powder

https://www.freee-foods.co.uk/recipes/carrot-cake-muffins/